Clams , Tomato , Fennel , Butter
Best for: A shared seafood supper with plenty of grilled bread.
These clams steam in a covered pan right on the grill. Charred tomatoes, thinly sliced fennel, and butter make a broth you’ll want to soak up to the last spoonful.
Grill: Direct heat, approximately 425°F. Equipment: Large deep grill-safe pan with a tight-fitting lid, tongs, grill gloves.
Ingredients
Total: 45 minutes.
- 4 pounds live littleneck clams, purchased cleaned from a reputable seafood seller
- 3 ripe plum tomatoes, halved lengthwise
- 2 tablespoons olive oil, divided
- 1 small fennel bulb, cored and very thinly sliced
- 2 garlic cloves, minced
- ¾ cup water
- 4 tablespoons unsalted butter
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
- 2 tablespoons chopped flat-leaf parsley
- 8 slices crusty bread
Directions
Preheat the grill. Scrub clams under cold running water. Discard broken shells and any open clams that do not close when tapped. Keep chilled until the broth is ready.
Brush tomatoes with 1 tablespoon oil and grill cut-side down for 4–5 minutes until charred. Transfer to a bowl and roughly crush with a fork.
Set the deep pan on the grill. Add remaining tablespoon oil and fennel; cook for 6–8 minutes, stirring, until softened. Stir in garlic for 30 seconds.
Add crushed tomatoes, water, butter, and pepper flakes. Bring to a vigorous simmer, then add clams and cover tightly. Once strong steam resumes, cook for 8–9 minutes. Check that shells have opened and discard any that remain closed; if necessary continue cooking the batch until open clams are fully cooked.
Meanwhile, grill bread for 30–60 seconds per side until toasted. Use grill gloves when lifting the pan lid and open it away from your face.
Stir lemon juice and parsley into the clams and broth. Divide among bowls and serve immediately with grilled bread.
Grilling tip: Use a snug lid, not just the grill lid—the clams need trapped steam. Cook in two batches if your pan cannot hold them without crowding.
