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Summer Menu Vibes: Grilled Clams w/ breadcrumbs

Okay so I know I'm out of season since technically one should only be eating shellfish/ mollusks from Sep- May but sue me I'm going to post this recipe anyway. In the hotter months which in Georgia have already started, no one wants t be attached to a stove when you don't have to, I don't care how much you love to cook. I am always looking for fast, easy, versatile and yet still special recipes for hot weather season. Enter this recipe from one of my favorites Ina Garten that I modified a little based on what I had on hand and my own flavor palate. I always double garlic in a recipe. This recipe is so fast to put together you won't believe it. Do it on a gas grill or charcoal serve it with grilled bread and a tossed salad and be done. And once you've tried it you can first thank Ina for bringing to our attention and then me (wink) !


1 1/2 cups coarse bread crumbs, toasted

4 cloves garlic, minced

3 tablespoons good olive oil

2 tablespoons fresh lemon juice

6 sun-dried tomato halves in oil, drained and coarsely chopped

1/2 cup chopped fresh basil leaves

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

24 littleneck clams, scrubbed clean ( I use whatever I can get my hands on)

2 1/2 tablespoons melted butter


  1. Heat a gas grill or prepare a charcoal grill with hot coals.

  2. Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, salt and pepper in a large serving bowl and set aside.

  3. When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. They'll open gradually for about 5 minutes, then pop-open wide when they're done. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, and serve hot.




“The journey of a thousand miles begins with one step.”

~Lao Tzu



“Dream big and dare to fail.”

~Norman Vaughan



“Tough times never last, but tough people do.” ~Dr. Robert Schuller 

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