Grilled Clams with Bacon and Chilli Butter

    53 minutes

    A very fancy way to serve fresh clams, topped with bacon and grilled with chilli butter. Serve with lemon wedges.

    1 person made this

    Serves: 6 

    • 4 tablespoons butter, chilled
    • 1 red chilli, seeded and minced
    • 2 eschalots, finely chopped
    • pinch freshly ground black pepper
    • salt to taste
    • 3 rashers bacon
    • 24 small clams

    Preparation:20min  ›  Cook:3min  ›  Extra time:30min chilling  ›  Ready in:53min 

    1. In a small bowl, mix together butter, chilli, eschalots, black pepper and salt. Form the mixture into a ball shape and securely wrap with cling wrap. Place in the freezer approximately 30 minutes, until firm but not solid.
    2. Preheat the grill. Cook bacon until browned. Cut each slice into 8 pieces.
    3. Bring a medium pot of lightly salted water to the boil. Add clams and cook for 15 to 20 seconds or until open; drain and rinse.
    4. Arrange clams on a medium baking tray. Top each with 1 piece of bacon. Distribute equal portions of the butter mixture onto each clam atop the bacon.
    5. Checking often to avoid burning, grill the clams 2 to 3 minutes, until the butter mixture has melted and bacon is crisp.

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    Reviews in English (3)


    This was excellent. I cut corners by using chopped clams in a 6.5 oz can. This made about 14 clams. (I saved the shells from the restaurant, cleaned and boiled them so I could do it this way). Thanks for the recipe.  -  22 Jan 2012  (Review from Allrecipes USA and Canada)


    Directions are written in a confused way, says to put the bacon on clam and top with butter, but shouldn't it be the other way around? Whatever. What I did was fry the bacon in advance and chop it and add it to the butter mixture, I added a pinch of cayenne, and some minced garlic. so then all I had to do was put the butter mixture on clam and broil. Tastes good no matter what.  -  06 May 2019  (Review from Allrecipes USA and Canada)


    Made this for a clam bake. It was such a hit!!  -  15 Oct 2018  (Review from Allrecipes USA and Canada)