Grilled Clams and Corn with Gorgonzola Butter
These buttery grilled clams with sweet corn and Gorgonzola are unlike any grilled clam recipe you've had before. Tender, briny clams are tossed in a rich Gorgonzola compound butter loaded with sweet grilled corn, spicy charred chiles, and plenty of fresh basil. It's an unexpected combination that somehow works perfectly. This unforgettable summer seafood dish is guaranteed to impress!
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Grilled Little Neck Clams
We eat tons of clams where I live at the Jersey shore, especially in the summer.
They're easy to source and relatively inexpensive compared to other types of seafood. Plus, if they're fresh and kept on ice, they'll keep in the refrigerator for several days.
I almost always pick up a bag of them at the farmer's market every week, so clams are on the menu in our house all summer long!
Grilling has become one of my favorite ways to enjoy fresh clams when it's warm enough outside to barbecue. The grill adds a subtle smoky flavor and also means one less pan to wash.
This recipe takes grilled clams to a whole other level by adding fresh corn for sweetness, chiles for heat, Gorgonzola for a little depth and funk, and basil for summery freshness, plus a good amount of butter to bring it all together.
It's a unique combination of flavors that may sound strange, but it works. Clams with corn, chiles and Gorgonzola is truly a match made in heaven!
The Best Clams for Grilling
Littleneck clams are ideal for grilling since they're small enough to open quickly but large enough to not fall through the grill grates.
One trick for grilling clams is to get them ice cold right before throwing onto a screaming hot grill. The contrast of temperatures forces the clams to open up faster, which results in juicier clams that are less prone to overcooking.
Keep your clams covered in ice or throw them into the freezer for 20-30 minutes, then don't remove them until right before cooking.
Make sure you keep a close eye on your clams and remove them as soon as they pop open. Use a pair of tongs and be careful as you transfer them to the bowl so you don't lose any of the juice (also known as clam liquor). It mixes with the other ingredients to create the most delicious and flavorful sauce!
This dish was inspired by this recipe, as well as my recipe for clams and blue cheese, and my recipe for clams with grilled corn and chorizo.
Clams and Gorgonzola are both strong flavors, but they actually complement each other when paired together rather than compete for attention.
They're offset by the heat of the chile peppers and the sweetness of the corn, as well as the charred smoky flavor from the grill. And of course, plenty of butter mellows everything out.
Basil is also a super important component of this dish. I've tried it with other herbs and it really just is so much better with fresh basil.
I like to add half of the cheese to the butter, then crumble in the other half before serving so some melts into the sauce and some larger pieces remain.
Between the juicy charred corn and all that buttery sauce, you'll want plenty of crusty bread for mopping up every last bit. I love cutting it into thick slices, brushing with olive oil and then charring on the grill while it's still nice and hot.
Want more delicious clam recipes? Try this creamy clam chowder recipe, these classic steamed clams with white wine and garlic, or these classic baked clams casino.
Why This Recipe Works
- A unique and complex mix of flavors that just works.
- Ideally made in summer with fresh, in-season sweet corn and basil.
- Littleneck clams are easy to grill and more affordable than other types of seafood.
- Keeping clams super cold before grilling helps them open up faster and stay juicer and more tender.
- Comes together easily in just about 30 minutes!
Ingredient Notes
Clams - Use about 1 dozen littleneck clams per person, always purged and scrubbed clean. Make sure all clams are closed before cooking and discard any that are open and don't close immediately when tapped or have cracked shells. Keep them on ice or in the freezer for 20-30 minutes right before grilling to help them open faster.
Gorgonzola - Use good imported Gorgonzola Dolce or another high-quality blue cheese, it makes a difference. I love using Gorgonzola Dolce here because it's super creamy and has a mild sweetness. Avoid anything that's super strong or picante, like Cabrales, which can overpower the whole dish.
Chiles - I love using long hots when they're in season, but any type of fresh chile, like a jalapeño, will work. Use one or two depending on how spicy you like it. You could even use something mild like a cubanelle pepper if you don't want any heat, but the chile pepper flavor is still important for this dish. Don't skip it!
Corn - Use the freshest ears of corn you can get, with their husks and silks removed. Frozen or canned corn is not recommended. This dish relies on fresh, sweet, in-season summer corn.
Butter - It's important to use unsalted butter here since clams tend to be super salty. You can always add more salt later if needed, but considering the cheese is also quite salty, you likely won't need any.
Basil - Plenty of fresh, aromatic basil leaves are the herb of choice. Substitutes won't do. The more the better!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Grill
- Grill tongs
- Medium bowl
How to Grill Clams
- Preheat a grill to medium-high heat.
- Rub the corn and peppers with oil, then place on the grill. Cook, turning occasionally, until lightly charred all over, about 8-10 minutes for the corn and 5-7 minutes for the pepper. Transfer to a cutting board and let cool.
- Cut the kernels from the corn cob. Remove the stem and seeds from the pepper, then finely chop.
- In a medium bowl, combine the softened butter, grilled corn, chopped pepper, half of the Gorgonzola, honey, lemon zest, half of the basil, and several grinds of black pepper. Mix until evenly incorporated. Set aside or refrigerate until needed.
- Place the clams directly on the grill grates. Close the lid and cook until the shells start to open, about 5 minutes.
- Transfer each clam to a large bowl as soon as the shell opens, being careful not to let any liquid fall out. The clams will all open at different rates, so keep a close eye and remove them as soon as the shells pop open.
Pro Tip: If any clams are still closed after 15 minutes, discard them.
- Spoon the compound butter onto the hot clams and toss until melted. Add the remaining Gorgonzola and basil, then continue tossing until everything is well distributed.
- Transfer to a serving dish or serve directly from the bowl with plenty of bread for soaking up the sauce.
Tips for Grilling Clams
- To purge your clams, soak in cold water for about 10-15 minutes. This encourages them to spit out any trapped sand. Then scrub the shells thoroughly under running water with a stiff brush to remove debris.
- The compound butter can be made up to 3 days in advance and refrigerated. Let it soften slightly before using.
- Watch the grill closely. As soon as a clam pops open, use tongs to remove it to a large bowl so it doesn't overcook and get rubbery.
- Transfer the opened clams carefully and try to reserve as much liquor as possible since it mixes with the butter to create the sauce.
Variations
- For extra smokiness, add a little bit of smoked paprika to the butter.
- Replace the jalapeño with habanero chile for a spicier, fruitier taste.
- Add some crispy rendered chorizo, pancetta, or guanciale before serving.
- Use mussels if clams aren't available.
What to Serve with Grilled Clams
These juicy, buttery, grilled clams absolutely must be served with a good piece of bread to mop up every last bit. It's essential!
Try serving them with a fluffy and chewy homemade focaccia or some easy homemade crostini for crunch. I also love brushing a few pieces of fresh, crusty bread with olive oil and grilling for extra flavor.
Serve some seasonal summer sides, like a classic caprese salad, a freshly shaved zucchini salad, or a vibrant cucumber melon salad.
Or make the most out of your grill and serve a smoky grilled vegetable panzanella salad!
How to Store and Reheat Clams
Clams are best enjoyed immediately after cooking. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheat clams with the sauce gently in a pan over medium heat just until warmed through. Avoid microwaving, as it can make the clams rubbery.
FAQs
Fresh clams are preferable for this recipe. Frozen clams may not open properly and can become tough when grilled. Canned clams cannot be grilled.
It's best to serve this dish immediately after grilling to enjoy the clams at their best texture. However, you can prepare the compound butter ahead of time and store it in the refrigerator before cooking.
Discard any clams that remain closed after 15 minutes. They were likely dead before cooking and may not be safe to eat.
Store fresh clams in the refrigerator in a breathable container like a mesh bag, colander, or an open bowl over ice. Cover them with a damp cloth to maintain humidity. If they are carefully kept this way, they can last up to 7 days in the fridge. Never seal them in plastic or submerge them in fresh water, as this will kill them. Always test they are still alive before cooking by tapping any open shells to see if they close.
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Grilled Clams with Gorgonzola, Corn and Basil Butter
Ingredients
- 2 dozen littleneck clams scrubbed clean
- 2 ears corn husks and silk removed
- 1-2 long hot peppers or jalapenos
- olive oil for coating
- 8 tablespoons butter unsalted, softened
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 4 ounces Gorgonzola Dolce crumbled
- ½ cup basil leaves loosely packed, roughly chopped
- freshly ground black pepper to taste
- salt to taste only if needed
- crusty bread for serving, grilled or toasted
Instructions
- Preheat a grill to medium-high heat.
- Rub the corn and peppers with oil, then place on the grill. Cook, turning occasionally, until lightly charred all over, about 8-10 minutes for the corn and 5-7 minutes for the pepper. Transfer to a cutting board and let cool.2 ears corn, 1-2 long hot peppers , olive oil
- Cut the kernels from the corn cob. Remove the stem and seeds from the pepper, then finely chop.
- In a medium bowl, combine the softened butter, grilled corn, chopped pepper, half of the Gorgonzola, honey, lemon zest, half of the basil, and several grinds of black pepper. Mix until evenly incorporated. Set aside or refrigerate until needed.8 tablespoons butter, 1 tablespoon honey, 1 teaspoon lemon zest, 4 ounces Gorgonzola Dolce, ½ cup basil leaves, freshly ground black pepper
- Place the clams directly on the grill grates. Close the lid and cook until the shells start to open, about 5 minutes.2 dozen littleneck clams
- Transfer each clam to a large bowl as soon as the shell opens, being careful not to let any liquid fall out. The clams will all open at different rates, so keep a close eye and remove them as soon as the shells pop open. If any clams are still closed after 15 minutes, discard them.
- Spoon the compound butter onto the hot clams and toss until melted. Add the remaining Gorgonzola and basil, then continue tossing until everything is well distributed.
- Transfer to a serving dish or serve directly from the bowl with plenty of bread for soaking up the sauce.salt, crusty bread
Notes
- To purge your clams, soak in cold water for about 10-15 minutes. This encourages them to spit out any trapped sand. Then scrub the shells thoroughly under running water with a stiff brush to remove debris.
- The compound butter can be made up to 3 days in advance and refrigerated. Let it soften slightly before using.
- Watch the grill closely. As soon as a clam pops open, use tongs to remove it to a large bowl so it doesn't overcook and get rubbery.
- Transfer the opened clams carefully and try to reserve as much liquor as possible since it mixes with the butter to create the sauce.
