Grilled Clams with Spiced Paprika Butter


  • 4 lbs. clams (such as littleneck or mahogany)
  • ½ c. (1 stick) unsalted butter, room
  • 1¼ tsp. hot smoked paprika
  • 1 tsp. celery seeds
  • 1¼ tsp. cayenne pepper
  • Kosher salt and freshly ground black pepper
  • Celery leaves (for serving)


  1. Mix butter, paprika, celery seeds and cayenne in a small bowl until well combined; season with salt and black pepper.
  2. Prepare grill for medium-high heat. Place clams directly on grill grate. Grill (no need to turn or rotate) until they pop open, 3 to 5 minutes. Transfer clams to a large bowl, discarding any that are not open.
  3. Add butter to bowl with grilled clams and toss to coat. Transfer to a serving platter and top with celery leaves.

View the original recipe on Bon Appétit