Grilled Clams With Garlic (Butter) And Lime

Grilled Clams With Garlic (Butter) And Lime
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Sizzle & Smoke. Recipe Credit: . Photo Credit: Photography by Eric Hinders/Mittera; food styling by Skyler Myers/Mittera.

I was amazed the first time I made this recipe. Nothing can be easier or more delicious. I prefer the smaller littleneck clams as they are normally sweeter and plump.

  • Servings
    4 Servings
  • Serving size
    1⁄4 recipe
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1⁄4 recipe
  • Amount per serving Calories 90

  • Total Fat 6g
    • Saturated Fat 1.4g
    • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 370mg
  • Total Carbohydrate 3g
    • Dietary Fiber 0g
    • Total Sugars 2g
  • Protein 7g
  • Potassium 190mg
  • Phosphorus 95mg

Choices/Exchanges: 1 Lean meat, 1 Fat



  • I Can’t Believe It’s Not Butter
    2 3/4 tbsp
  • garlic (peeled, thinly sliced)
    3 clove
  • crushed red pepper flakes (crushed)
    1/2 tsp
  • parsley (minced)
    2 tbsp
  • littleneck clams (well washed)
  • Juice of 1 lime


  1. Melt butter and add the garlic, red chili flakes, and parsley. Place in a small cup and set aside.

  2. Preheat grill to high. Place well-washed clams on a piece of foil or cookie baking pan to catch the juices.

  3. Cook as per directions for direct heat method for 8–10 minutes, turning halfway through, until cooked through and clam shells fully open. Drizzle the butter into the clam shells and serve. Discard any clams that do not open.