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Grilled Clams with Fennel-Tarragon Butter

Grilled Clams with Fennel-Tarragon Butter

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When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.


  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 tablespoons finely chopped fresh tarragon
  • ½ garlic clove, finely grated
  • Kosher salt and freshly ground black pepper
  • Fennel fronds or dill sprigs (for serving)

Recipe Preparation

  • Toast fennel seeds in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Let cool, then finely chop.

  • Mix fennel seeds with butter, tarragon, and garlic in a small bowl until well combined. Season with salt and pepper.

  • Add butter to bowl with Grilled Clams and toss to coat. Transfer to a serving platter and top with fennel fronds or dill sprigs.

  • Do Ahead: Butter can be made 4 days ahead. Cover and chill; bring to room temperature before serving.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 310 Fat (g) 24 Saturated Fat (g) 15 Cholesterol (mg) 105 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 18 Sodium (mg) 820Reviews Section


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