Go Back

Simple Grilled Clams

While clams are abundant year-round on the west coast, I take full advantage of these delightful juicy morsels in the summer by grilling them on my BBQ. Rather than grilling them directly on the grates, I cook them in a cast-iron pan to collect all their delicious juice, which is perfect for dipping grilled bread into!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine West Coast
Servings 4


  • 1 1/2 pounds mussels
  • 2 tablespoons flour
  • 4 cloves garlic finely chopped
  • 3 tablespoons butter
  • 1/4 cup white wine or water if you don't drink
  • 4 tablespoons chives finely chopped
  • Lemon slices for garnish


  • Begin by cleaning the clams. Place the clams in a large bowl with enough water to cover them completely. Add the flour and toss everything together. Let sit for 10 to 15 minutes without disturbing the clams. The clams will drink the water and flour mixture and will expel any salt water or sand that may be inside them. Once fully soaked, drain the clams and rinse thoroughly.
  • Preheat your grill to 400 degrees F.
  • Place the clams in a cast iron pan (or other grill-safe dish). Add the garlic, butter and wine. Cover the pan loosely with aluminum foil and place on the hot grill. Close the lid of the grill and let the clams cook for 6-9 minutes, or until they have all opened up.
  • Give the clams a toss and garnish with the chives and lemon slices.
  • Serve warm from the grill with some grilled bread and enjoy!


Discard any clams that are cracked or any clams that remain open if you give them a light tap. These are dead and can make you sick.
Keyword bbq clams, clam recipes, clams, grilled clams, seafood dumplings, seafood recipes, summer recipes