( Venerupis Phillipinarum )



Grilled clams with herb butter

  • 1/2 cup ( 1 stick ) unsalted butter, room temperature
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped scallion
  • 1 tbsp fresh lemon juice
  • kosher salt and freshly ground black pepper
  • 24 clams, scrubbed
  • lemon wedges

Grilled clam toasts with lemon and green olives

  • 1,8 kg fresh clams
  • 1 garlic clove,finely chopped
  • ½ cup coarsely chopped parsley
  • 1 tsp crushed red pepper flakes
  • ¼ cup olive oil
  • kosher salt, freshly ground pepper
  • 1 lemon
  • 1 loaf sourdough bread, halved lengthwise
  • green olive
  • 28g parmesan, coarsely grated ( about ⅓ cup )


  1. Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper
  2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just
    open, 6–8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as
  3. Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over


  1. Prepare a grill for medium-high heat. Cut lemon in half crosswise and thinly slice 1 half; remove seeds. Set remaining lemon half aside for
    serving. Grill lemon slices, turning occasionally, until lightly charred, about 2 minutes. Transfer to a cutting board and coarsely chop. Place in
    a medium bowl
  2. Using long tongs, place clams directly on grill. Carefully transfer to a large bowl as they open. (Try to save as much clam liquor as possible,
    but some will inevitably spill onto coals.) Let cool
  3. Remove clams from their shells and coarsely chop. Transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper
    flakes, and ¼ cup oil; season with sea salt and black pepper
  4. Drizzle bread with olive oil and grill, turning halfway through, until toasted and lightly charred, about 5 minutes
  5. Top toasts with clam mixture and some green olive, then parmesan, dividing evenly; cut into pieces. Cut reserved lemon into wedges and
    serve alongside sourdough toast for squeezing over