Grilled Stuffed Clams

We love stuffed clams, and we love grilled clams. What happens if you combine the two? Grilled stuffed clams are a little smoky, a little briny, and a lot of delicious. These might just be our new favorite way to eat clams. Serves 4.

INGREDIENTS

  • 24 fresh clams, such as Topneck Clams
  • 1 stick butter
  • 4 shallots, diced
  • 2¼ cups breadcrumbs
  • 1¼ cup parmesan, finely grated
  • 2 Tablespoons fresh tarragon, chopped
  • 2 Tablespoons fresh basil, chopped
  • Salt and black pepper, to taste

DIRECTIONS

  1. Preheat grill to medium heat. Scrub clams and rinse well under cold running water.
  2. Place clams directly on the hot grill and wait for them to open, about 5 minutes. Carefully remove from the grill and place on a tray to cool slightly.
  3. While the clams are cooling, melt the butter in a pan over medium heat. Add shallots and sauté until golden, 3-5 minutes.
  4. Once the clams are cool enough to handle, remove clam meat from the shell and chop. Take the butter and shallot mixture off the heat, then add the chopped clams, 2 cups of breadcrumbs, 1 cup of parmesan, tarragon and basil and season with salt and pepper to taste.
  5. Spoon the mixture evenly back into the clam shells, top with ¼ cup of breadcrumbs and ¼ cup of parmesan, and return to the grill for 5 minutes. Remove and serve immediately.

SEAFOOD USED IN THIS RECIPE

Fresh Topneck Clams