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Photo Credit: Elizabeth Newman

Grilled Clams with Herbed Butter


Grilled Clams with Herbed Butter

Cook Time

16 minutes




Giada De Laurentiis

Image of Grilled Clams with Herbed Butter


  • 4 tablespoons 1/2 stick unsalted butter
  • 2 teaspoons herbes de Provence
  • 1 clove garlic (smashed)
  • Kosher salt
  • 24 littleneck clams (cleaned and scrubbed)
  • Sliced crusty bread (for dipping)


  1. This recipe originally appeared on Giada's Holiday Handbook. Episode: The Night Before Christmas Party.
  2. Preheat a grill to medium-high heat.
  3. In a small saucepan over low heat, combine the butter, herbes de Provence, garlic and 1/4 teaspoon salt. Heat until melted and beginning to brown, about 8 minutes. Remove from the heat and set aside for 15 minutes to allow the flavors to infuse.
  4. Meanwhile, place the clams directly on the hot grill. Close the lid and cook until the clams pop open, 6 to 8 minutes. Remove the clams to a platter and serve with crusty bread and herb butter for dipping.


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