Grilled Clams with Gorgonzola, Corn and Basil Butter

A blue ceramic bowl of grilled clams with corn and basil, shot from a slightly elevated angle, with grilled bread slices and scattered basil leaves on a dark wood surface in the background.

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Grilled Clams with Gorgonzola, Corn and Basil 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!

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: 2

Calories: 646kcal

Author: Nicole Gaffney

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.

Nutrition