Clams cooked in the shell pop open on the grill, just like they do when steamed. And there's a bonus for the cook: No big, heavy pot is needed.
Ingredients
Makes 4 (main-course) servings
Step 1
Heat olive oil in small deep saucepan over medium-low heat. Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper. Sauté until garlic is soft, about 3 minutes. Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes. Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel. Season with coarse salt. DO AHEADCan be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
Step 2
Prepare barbecue (high heat). Arrange clams on grill rack. Cover grill. Cook clams 5 minutes. Uncover and cook without turning until clams open. Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).
Step 3
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta and divide among 4 large shallow bowls.
Step 4
Arrange 12 clams in shells with juices on pasta in each bowl. Spoon sauce over. Garnish with lemon wedges and sprinkle with 1 tablespoon parsley.
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Reviews (23)
Back to TopThis was just simply an awesome recipe as written. I cook claims all the time on the grill . Here is my process in a Weber E320. Heat the grill on HOH. High off High . Put the clams over the center off burner. Remove as they open. The rest of the ingredients and technique made a wonderful light and refreshing summer lighter clam and pasta recipe
jimpan
Connecticut
6/4/2017
This was very easy to make and was delightful. Nice for a romantic meal and would be good to serve company!
Explore_345
Boston, MA
6/10/2015
Clams and mussels have been my nemesis. I have NEVER been able to cook them at home in a satisfying way. Well, this recipe changed that alright! First, I used a couple of tablespoons of a pre-made garlic butter from Whole Foods in lieu of the olive oil and fresh garlic (just cuz I was lazy). I also cut back on the lemon (used about 1/4 of what he recipe called for) and it was perfect! I can see how too much lemon might overwhelm this recipe. When I first tasted the sauce, the anchovy taste was overwhelming but after adding in the linguine and clams it was PERFECT. I used live manila clams and soaked them in water for about an hour and scrubbed them to death. Only 1 stubborn clam had a teeny bit of grit; the rest were spectacular. For added flavor, I soaked the cooked linguine in the pan with the sauce while I grilled the clams. Then put the pasta in a large round bowl with some grated parmesan regianno and pecorino romano ( i know that seafood pasta is not supposed to have grated cheese but it added a tanginess and rounded out the dish). Then I added the grilled clams to the remaining sauce on the stove and cooked on high for a few minutes, basted the clams in the sauce and then poured the whole pot into the pasta bowl. DELISH!!!!
AlexE
El Segundo, CA
6/2/2011
This recipe was nice and fresh-tasting, but it had WAY too much lemon, and I even used less than what the recipe called for. My brother found it amusing to repeatedly tell me, as we were eating, that it could use a little more lemon. Anyway, I think that I agree with the people who said that grilling the clams didn't really add anything, and if you were to make the sauce in a bigger pot and then steam the clams in there, the cleanup would not really be effected. I would say that this could be a nice weeknight go-to recipe, but clams are a little expensive for that. So overall, I would have to say that I probably won't be making this again.
Anonymous
Baltimore
5/11/2009
I found grilling the clams did not leave the broth with enough "clam taste". It was a bit to lemony. Next time I will steam the clams like someone else did below and use the broth. It was good as written, but I am sure will be fabulous with some minor adjustments.
suzyz
new jersey
4/22/2009
On the way back from Mexico this weekend I scooped up some clams from the market to use in this dish. What really captured my interest was grilling the clams, which was easy. The clams' juices cooked off quickly, but this didn't seem to affect the overall taste too much. As a personal preference, I added extra garlic and a bit more red pepper flakes. Everything turned out excellent.
Anonymous
Tucson
12/1/2008
I have made clam linguine many times and this is now my favorite recipe. my husband was raving about it and had three helpings. Grilling the clams really brings out their flavor. I used foil to cook them and this helped to catch their liquid. I highly recommend SOAKING the clams for 20 minutes in cold water with a couple of tablespoons of corn meal (or without if you don't have it). This causes the clams to spit out their sand. I have had a couple of dinners ruined by skipping this step. then lightly scrub the clam shells. I put the linguine and clams directly into the sauce once they were cooked and finished the pasta in the sauce which resulted in the pasta being perfectly coated with the sauce. (Some of the pasta water made it into the sauce) It was great!
Anonymous
baltimore, md
9/29/2008
This recipie is easy, healthy and marvelously tasty! The only change that I made to it was to heat the clams in a large, hot saute pan, instead of the grill. Then, after I pour the clam liquor ove the pasta, I deglazed the evaporated clam liquor with a little of the pasta water and poured it over the pasta. This is also a great recipie for those who are lactose intolerant.
es2
Seattle
7/22/2008
I've made this numerous times when we've been at the beach--pure and simple, with good fresh little neck clams, this tastes like the ocean. Light,slightly salty, slightly lemony. The anchovies really make it too. We sprinkle a little fresh grated parmesan on it. The sauce just smells and tastes divine. Serve with a nice Vinho Verde or other great summer wine. Although I do laugh at the recipe description, "No big, heavy pot is needed." Well you do have to cook the pasta in something!
Anonymous
raleigh, nc
6/17/2008
OUTSTANDING! definately use foil on the grill to set clams on. sauce was great. served with caesar salad & grilled french bread.
skydveca
oc, ca
4/29/2008
Loved the sauce. The clams were just ok. I would used the sauce to steam mussles in.
Heidi4
4/28/2008
Well I hate to be the dissenting vote here but my husband and I both hated this.I was so disappointed after all of the rave reviews. All we could taste was lemon, and I even used a little less than the recipe called for. We threw it away and ate salad
Anonymous
Raleigh, NC
3/26/2008
Best white clam sauce I have ever made or tasted. Easy too!
Anonymous
2/4/2008
Covering the grill grates with foil and rubbling it will a bit of olive oil will solve the problems removing the clams from the grill! I love this recipe!
Anonymous
montclair,nj
12/28/2007
We made this tonight and loved it! The sauce was so good (though I did add 1/2 bottle of clam juice). We loved watching the clams open, though it was tough to transfer the clams from the grill without losing the juice (hence, the extra clam juice). Big keeper in this family! The only big pot was the one for the linguine! This will be the only way we make clams from now on! Served with crusty bread for soaking up the sauce and a Caesar salad.
Anonymous
Verona, NJ
9/23/2007
