Grilled Clams with Lemon-Ginger Butter and Grilled Baguette

This is wonderful.. simply wonderful. Great for backyard barbecues.

• jb100389921

• New York, NY

• 3/22/2020

This is a beautiful recipe! The ease of prepartion is amazing. Your guests will think you labored all day long! I actually forgot to add the lemon, and it was still delicious, not sure I would add it when making next time it was so good. I served this as a first course, and my guests were blown away! I did add a splash of white wine to the clams prior to putting on the BBQ. The clams I got were a bit small, make sure you get good sized clams. Next time I will add mussells to the recipe. Also, the butter mixture is GREAT, I would make a little extra to add to the pan juices...great to have a little extra broth for dipping the bread.

• RocBoc

• Los Altos, CA

• 5/14/2011

heaven. follow the recipe, but up the ginger a bit. and ignore the reviewer who says to use unsalted butter - use salted, but don't add additional salt. also, we used littlenecks instead of manilas, which were perfect.

• Anonymous

• venice, ca

• 9/18/2010

Love this recipe! I have made it several times and always get rave reviews. On one occasion I made the mistake of using salted butter, which made it way too salty. I also avoid using New Zealand clams as I find them to be very salty as well. Great with mussels and any other kind of clam. A great recipe!

• Pangia

• Brooklyn, NY

• 7/4/2010

Delicious! I agree that this would impress company, and I'd make it all the time for myself if clams were cheaper. I followed the recipe except for two things: I added a splash of white wine (Sauvignon Blanc) to the juices at the end, and I soaked the clams in water and cornmeal before cooking (as recommended in another Epicurious recipe). The bread was great, especially when browned on one side.

• ceedubbva

• Alexandria

• 6/3/2010

It was good, but not enough flavor. It needs about 4 x times the ginger and maybe another flavor too.

• megginayn

• cleveland, ohio

• 12/28/2009

We've made this over & over this summer to rave reviews. We used half mussels and half clams.

• bvaughey

• Seattle, WA

• 10/14/2009

I just wrote the previous review, but wanted to mention that if you were entertaining, this would knock your guests' socks off!

• Anonymous

• new york, ny

• 8/30/2009

My husband and I thought this was a great recipe. The lemon and ginger go so well together. It was easy to make too. I used an entire baguette for the grilled bread and still had just enough butter mixture for the clams. However, we probably would have made a little more butter mixture than what they suggest.

• Anonymous

• new york, ny

• 8/30/2009

I made this with mussels a few weeks ago, and am prepping for another round tonight. It was fantastic, I can't imagine how it could be anything less! I cut a baguette in quarters lengthwise instead of slicing, much easier on the grill. Also skipped the 'disposable' pan and used a roasting pan (less waste vs. less cleanup).

• Anonymous

• Portland, Oregon

• 8/3/2009

I made this recipe as written and can honestly say I don't know what the hype is about. The sauce was simple, but tasted simple. the clams were cooked perfectly, but just tasted so-so. Overall, way too expensive for tasting so underwhelming

• Anonymous

• Minneapolis, MN

• 8/3/2009

Made this last week for the family who raved about it. Only change I will make next time is to just add a dash of white wine in the butter mix and steam the clams and butter mix all together at once. Fantastic sauce for dipping thick bread into

• Anonymous

• Roxbury, NJ

• 7/31/2009

我们住在中西部地区,所以我们的海鲜选择我s pretty pathetic. I was forced to use larger clams than what the recipe calls for, and I was not pleased with how they turned out. However, the butter sauce was fantastic and I will definitely try this recipe again with smaller clams if I can find them.

• Anonymous

• Akron, OH

• 7/28/2009

WOW -- made this a few Saturdays ago and loved it! It's quick, easy and elegant; my kind of recipe!

• Anonymous

• Saunderstown, RI

• 7/26/2009

Fantastic and easy, easy, easy! Watch the clams, tiny manilas were open and still juicy at 5 minutes. I nested a little cooked linguine in the shallow bowls, made a circle of steamed crisp broccolini around the nest of pasta, topped with the grilled clams. Added a 1/2 cup of white wine to the melted butter/clam juices to create a little more broth and poured it on top. Perfect meal and super beautiful/impressive on the table!

• Anonymous

• Venice Beach, CA

• 7/22/2009