Grill & smoke
Clams on the Half Shell, Grilled
Serve them sizzling in their own shells
- 15 min
- Easy
- Serves 3–4
Ingredients
- 12 razor clams, cleaned, shells saved and scrubbed
- Compound butter: butter, garlic, parsley, lemon zest
- Rock salt to seat the shells
- Grated parmesan (optional)
Method
- Lay each cleaned clam back into a half shell.
- Top with a coin of compound butter (and cheese if using).
- Set shells on the hot grill, lid down, 3–4 minutes until bubbling.
- The shell protects the meat — it steams in butter.
- Serve on a platter of rock salt.
Tip. The shells are your roasting pans — scrub and keep them dig after dig.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.