Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Smoky Grilled Clams with Sauvignon Blanc Broth

Scott Phillips

Yield: Yields 3/4 cup broth

Servings: 4 as an appetizer and 2 as an entrée

Since the clams cook in just a few minutes, be sure that the wood chips ignite and start to smoke before you begin grilling; this will give you the right amount of smoke without overwhelming the clams’ delicate briny flavor. Serve with grilled crusty bread to soak up the rich broth.

Ingredients

  • 2 Tbs. extra-virgin olive oil
  • 1 small shallot, finely chopped, about 1/3 cup
  • 4 medium cloves garlic, minced
  • 2 tsp. fresh thyme leaves
  • 1/2 cup dry white wine, such as sauvignon blanc
  • 1 Tbs. fresh lemon juice
  • 1/2 cup clam juice
  • 3 Tbs. unsalted butter
  • 2 dozen littleneck clams, scrubbed
  • 1 cup apple wood or other fruit wood chips, soaked in water for 30 minutes

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 150
      Fat (g): 17
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 15
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 60
      Sodium (mg): 690
      Carbohydrates (g): 6
      Fiber (g): 0
      Protein (g): 15

Preparation

  • Prepare a gas or charcoal grill to medium-high heat (400°F to 475°F). (If using gas, the coals should be covered with white ash, and you should be able to hold your hand just above the grate for no more than 2 to 3 seconds.)
  • Meanwhile, heat the oil in a 10-inch skillet over medium-high heat until shimmering. Add the shallot, garlic, and thyme, and cook, stirring occasionally, until starting to brown slightly, 3 to 4 minutes. Pour in the wine and lemon juice, bring to a boil, and cook until the mixture reduces by half. Pour in the clam juice, return to a boil, and cook until reduced by about a quarter, about 2 minutes. Remove from the heat, and stir in the butter until melted. Keep warm.
  • Drain the wood chips. If using a gas grill, add them to a smoker box or on a sheet of aluminum foil set on the cooking grate right above the fire. Add the chips directly to the coals on a charcoal grill. Close the lid and wait for the chips to start smoking, about 10 minutes for a gas grill and 3 to 4 minutes for a charcoal grill.
  • Once the chips have started smoking, place the clams on the cooking grate, close the lid, and grill until the clams pop open, about 6 minutes. Give any clams that don’t open another 1 to 2 minutes. If they don’t open by then, discard them. Transfer the clams to a large bowl, lifting them off the grill with tongs to keep as much liquid in the shells as possible. Pour the sauce over the clams, and toss well to distribute the sauce. Serve immediately with crusty bread.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks