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Grilled Clams

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These grilled clams offer a fresh and vibrant way to enjoy seafood during the warmer months. By cooking them over a high heat on the barbecue, the shells pop open to reveal tender, succulent meat infused with a hint of natural smokiness. It is a simple yet impressive dairy-free dish that celebrates the briny sweetness of the clams without the need for heavy sauces or complex preparation.

Finished with a generous coating of spiced paprika butter and a scatter of crisp celery leaves, this recipe makes for an ideal shared starter or a light alfresco lunch. Ensure you serve these with plenty of crusty bread on the side to soak up the flavoured juices. It is a healthy, high-protein option that brings a touch of coastal elegance to any garden gathering.

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Ingredients for Grilled Clams

  • 1.8kg clams (such as littlenecks)

  • Spiced Paprika Butter

  • Celery leaves

How to make Grilled Clams

Grill 1.8kg clams (such as littlenecks) over medium-high heat, covered, until they pop open, about 4 minutes; discard closed clams. Toss with Spiced Paprika Butter and top with celery leaves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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