Drunken Grilled Clams

These Drunken Grilled Clams are the perfect summer meal that comes together in less than 20 minutes. The clams have a sizzling bath of Thai chili, garlic, shallot, butter, ginger, and lemongrass that’s the perfect summer app.

The Deets

These Drunken Grilled Clams are bold, briny, and bursting with flavor—perfect for summer grilling. They’re steamed open over the grill in a sizzling bath of Thai chili, garlic, shallot, butter, ginger, and lemongrass, creating a fragrant broth that infuses the clams with heat, citrus, and richness. A splash of sake adds depth and a subtle sweetness that balances the spice.

Finished with a squeeze of fresh lime and a sprinkle of sea salt and pepper, these clams are light, zesty, and incredibly satisfying. Serve them with crusty bread to soak up the flavorful broth or enjoy them straight from the shell with a cold drink on the side. It’s a fun, no-fuss dish that brings big flavor to any summer cookout.

If you enjoyed this recipe, be sure to check out my other dinner ideas here!

• Grilling/July 4th

Drunken Grilled Clams

Drunken Grilled Clams in a sizzling bath of chili, garlic, shallot, butter, ginger, and lemongrass is the perfect summer meal in 20 minutes.

Print pin Share

Ingredients

• ▢ 2 dozen little neck clams
• ▢ 3 scallions
• ▢ cilantro

The sauce

• ▢ 1 thai chili or red chili, sliced
• ▢ 3 garlic cloves, minced
• ▢ 1 small shallot, minced
• ▢ 3 tbsp butter
• ▢ 1 2 inch piece of ginger, peeled and grated
• ▢ 1 lemon grass stalk, sliced into 2 inch pieces
• ▢ 1/4 cup sake
• ▢ 1/2 lime
• ▢ sea salt
• ▢ pepper

Instructions 

• Soak clams in water for at least 15 min and then scrub any excess dirt off of them.
• To make the sauce for the clams, start by melting butter in a pot over medium heat. When butter is melted, add in shallots, ginger, garlic, lemon grass, chilis salt and pepper.
• Cook for about 3-5 min or until everything is super fragrant. Add in sake and let everything cook down for another 3 or so minutes. Turn off heat and add in lime juice. Season to taste.
• Preheat grill to 450+ and then add clams. Grill until clams open up. Transfer to a plate, reserving as much of the clam juice as possible. Add sauce to each clam and sprinkle chopped cilantro and scallions overtop. Enjoy!

Video