Y’all. If you aren’t grilling your clams, then you are doing it wrong.

Sorry, not sorry.

This is how you need to be doing it. Grill those clams until they open, then add them to the ghee/white wine forward broth you’ve been braising.

Serve with fries, pasta, or bread. Or just enjoy the clams at their finest. Cause girlfriend… these are the best.

Ingredients:

2 lbs clams

3 Tbsp ghee

6 cloves garlic minced

2 fennel hearts, thinly sliced, 1 Tbsp fronds reserved

1 pt cherry tomatoes

2 Tbsp dijon mustard

2 cups white wine (i used chardonnay)

1 cup chicken or vegetable stock

juice of 1 lime

Directions:

Preheat grill to high.

Rinse and clean clams. Discard any that don’t close under water.

In a brazier, over medium heat, melt ghee.

Add in fennel, and sauté until softened.

Add in dijon and whisk to combine.

Toss in tomatoes, and let stew until broken.

Add garlic, stirring to combine.

Add wine and stock, and bring to a boil.

Bring to a simmer, and let sit while grilling clams.

Toss clams onto grill. Close cover. Let sit for 3 minutes, check to see if all clams are open. Remove those that have. Wait 2 more minutes and check. Remove opened clams. Let go another 4 minutes, remove all opened clams, and discard any that do not open.

Add opened clams to broth, stir to combine, let simmer for 1 minute then serve.

Can serve with bread, pasta, or on own.