Grilled Clams Casino with Calabrian Chili Sauce
Is there anything better than gathering around the grill on a warm evening with a pan of fresh seafood? This grilled clam recipe takes inspiration from the classic Clams Casino and adds a spicy, modern twist with a rich Calabrian chili sauce.It is the kind of meal that feels special enough for guests yet simple enough to put together for a weekend cookout. We focus on building layers of flavour right in the pan, from the rendered pancetta to the aromatic fennel and garlic, creating a vibrant sauce you will want to eat by the spoonful. Rich, indulgent, and a bit showy.
Ingredients
Clams & Sauce
- 3 ⅓ lbs fresh cherrystone clams scrubbed and rinsed (1.5 kg)
- 1 tablespoon olive oil
- 3 oz pancetta or bacon finely diced (85 g)
- ½ small fennel bulb finely diced (reserve fronds for garnish)
- 1 small shallot finely diced
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 1 teaspoon Calabrian chili paste
- ¼ teaspoon chili flakes
- ¼ teaspoon smoked paprika
- ¾ cup dry white wine 180 ml
- ¾ cup clam juice or seafood stock 180 ml
- ¾ cup low-sodium vegetable stock 180 ml
- ¼ cup finely diced roasted red pepper 60 g
- 3 tablespoon unsalted butter
- 2 tablespoon 35% cream optional
- Zest of ½ lemon
- 1 tablespoon lemon juice
- Black pepper to taste
Crispy Garlic Panko
- ¾ cup panko breadcrumbs 45 g
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic thinly sliced
- ¼ teaspoon chili flakes
- 1 teaspoon lemon zest
- 1 tablespoon finely chopped parsley
- 6-7 g grated Parmesan optional
- Pinch of salt optional
For Finishing
- 2 tablespoon parsley chopped
- 1 tablespoon chives finely sliced
- Reserved fennel fronds
- Extra lemon zest
- Grilled lemon halves
- 4 to 6 thick slices sourdough bread
- Olive oil for brushing
- 1 garlic clove halved (for rubbing bread)
Instructions
Preheat the Grill
- Preheat your charcoal grill for medium-high heat, about 425°F to 475°F. Set up for direct heat, with a cooler indirect zone if possible. We place the charcoal only around the perimeter, leaving the center of the grill as an indirect zone. Do not place your sauté pan on the grill until you are ready to cook.
Make the Crispy Garlic Breadcrumbs
- In an 11" high-heat skillet over the indirect heat zone, melt the butter with the olive oil. Add the sliced garlic and cook until lightly golden. Stir in the chili flakes and panko. Cook, stirring often, until golden and crisp, 3 to 5 minutes. Remove from the heat. Stir in the lemon zest, parsley, Parmesan (if using), and a pinch of salt. Set aside uncovered.
Build the Sauce
- Place your 3.5 qt high-heat braiser on the grill for 1 to 2 minutes, then immediately add the olive oil and pancetta or bacon. Cook until the fat renders and the pancetta is lightly crisp, 4 to 5 minutes.
- Add the fennel and shallot, cooking until softened, 3 to 4 minutes.
- Stir in the minced garlic and cook for 30 seconds. Add the tomato paste, Calabrian chili paste, chili flakes, and smoked paprika. Cook for 1 to 2 minutes, until the tomato paste darkens slightly.
- Pour in the white wine and scrape the bottom of the pan to release any browned bits. Simmer for 60 to 90 seconds only, just to cook off the raw alcohol edge. Add the clam juice, vegetable stock, and roasted red pepper. Simmer for 3 minutes until saucy and fragrant.
Steam the Cherrystone Clams
- Add the clams to the pan and toss gently. Cover with a lid or foil and cook for 5 to 7 minutes, shaking the pan once or twice, until the shells open. Discard any clams that do not open.
Finish the Sauce
- Remove the clams from the pan temporarily and place them on a tray to avoid overcooking. Add the butter to the pan and swirl until melted. For a richer sauce, stir in the cream. Add the lemon zest, lemon juice, and black pepper. Taste the broth before adding extra salt, as the clams and pancetta provide a natural saltiness. You should have roughly 1½ to 2 cups of flavourful sauce.
Grill Sourdough and Lemons
- Brush the sourdough with olive oil and grill until charred and crisp, 1 to 2 minutes per side. Rub the warm bread with the cut garlic clove. Grill the lemon halves, cut-side down, until lightly charred.
Assemble and Serve
- Return the clams to the pan. Scatter the crispy garlic breadcrumbs over the top. Finish with parsley, chives, fennel fronds, lemon zest and a squeeze of grilled lemon.
- Serve immediately in the pan with charred sourdough for dragging through the Calabrian chili butter sauce.
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Video
Notes
Tips, Substitutions & Serving Suggestions
- Prep Ahead: To save time when the grill is hot, you can dice the pancetta, fennel, and shallots up to a day in advance. Store them in an airtight container in the fridge so you are ready to build the sauce as soon as the coals are glowing.
- Clam Substitutions: Cherrystone clams are ideal for their size and meaty texture. Topneck clams are the closest alternative and work perfectly for this style of dish. Middleneck clams are also great, though slightly more delicate. If using smaller littlenecks, reduce the steaming time to 3 to 4 minutes to ensure they stay tender. Always discard any clams that do not open during cooking.
- Fennel Substitutions: If you cannot find fresh fennel, you can substitute with a finely diced celery stalk and a pinch of fennel seeds to maintain that characteristic mild anise flavour.
- Clam Safety: Always ensure your clams are scrubbed well under cold running water before cooking to remove any grit. Discard any clams that have cracked shells or that do not open during the steaming process.
- Serving Idea: This dish is best served directly in the cooking pan. Place the pan on a heat-safe trivet in the center of the table and provide plenty of napkins for the sauce-dipping process.
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