BBQ clams with almond and parsley butter

5 minutes prep.

5 minutes cooking

Serves 4

Ingredients

  • 150g unsalted butter, softened
  • 2 garlic cloves, crushed
  • 1 cup flat-leaf parsley leaves, finely chopped
  • 1/4 cup (40g) chopped smoked almonds, plus extra to serve
  • Finely grated zest and juice of 1 lemon, plus lemon wedges to serve
  • 1kg large clams (we used Cloudy Bay storm clams), cleaned
  • Samphire, to serve (optional)

Method

  1. To make the almond butter, place butter, garlic, parsley, almonds and lemon zest in a bowl. Stir to combine and season.
  2. Preheat a barbecue or chargrill pan to high. Meanwhile, place clams in a large bowl of salted water (this helps them open). Using a small palette knife, run flat edge along seal of clam to loosen. Twist knife to open shell, then place open clams on a tray.
  3. Place clams, meat-side down, on barbecue and cook for 30 seconds to char slightly. Turn shell over and top each clam with 2 tsp almond butter. Cook for 1-2 minutes until melted and bubbling.
  4. Transfer clams to a platter topped with samphire, if using.
  5. Drizzle over lemon juice and scatter with extra almonds. Serve with lemon wedges.
RECIPES

BBQ clams with almond and parsley butter

5 minutes prep.

5 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 150g unsalted butter, softened
  • 2 garlic cloves, crushed
  • 1 cup flat-leaf parsley leaves, finely chopped
  • 1/4 cup (40g) chopped smoked almonds, plus extra to serve
  • Finely grated zest and juice of 1 lemon, plus lemon wedges to serve
  • 1kg large clams (we used Cloudy Bay storm clams), cleaned
  • Samphire, to serve (optional)

Method

  1. To make the almond butter, place butter, garlic, parsley, almonds and lemon zest in a bowl. Stir to combine and season.
  2. Preheat a barbecue or chargrill pan to high. Meanwhile, place clams in a large bowl of salted water (this helps them open). Using a small palette knife, run flat edge along seal of clam to loosen. Twist knife to open shell, then place open clams on a tray.
  3. Place clams, meat-side down, on barbecue and cook for 30 seconds to char slightly. Turn shell over and top each clam with 2 tsp almond butter. Cook for 1-2 minutes until melted and bubbling.
  4. Transfer clams to a platter topped with samphire, if using.
  5. Drizzle over lemon juice and scatter with extra almonds. Serve with lemon wedges.
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