grilled clams wrapped in foil
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5 from 1 vote

“Jiffy” BBQ Clams or Mussels

This is the easiest, most delicious way to enjoy fresh shellfish, whether in your backyard or at the beach. The variations are endless; and best of all, the foil creates its own bowl and leaves no dishes to be washed!
Prep Time10 mins
Cook Time10 mins
Course: Main
Cuisine: American, Canadian
Keyword: BBQ Clams
Servings: 2
Calories: 290kcal
Author: Joanne Sasvari

Ingredients

  • 2 pounds fresh clams or mussels shell on
  • 2 cloves garlic peeled and minced
  • 1 cup flat-leaf parsley leaves chopped
  • 4 tablespoons butter cut into small cubes
  • 1 lemon sliced and the slices quartered
  • Salt and pepper to taste

Instructions

  • Scrub the shellfish and rinse well under cold water. Keep submerged and chilled until ready to cook.
  • Light your fire—use medium-high heat for a gas or charcoal grill. If making a campfire, place a grill over the glowing coals once the flames have burned down.
  • Overlap two large pieces of foil (at least 18” each so they form a cross—you want to be able to create a roomy package. Place the shellfish in the middle of the foil “cross”, then sprinkle them with the chopped garlic and parsley. Dot the cubes of butter and lemon pieces evenly over top.
  • Starting with the top piece of foil, bring the sides up and fold the edges together to create a roomy but tightly sealed package—you want plenty of space for the shells to open up. Do the same with the bottom piece, and then pop the package onto the grill.
  • As they cook, the shells will open and release their juices, which mingle with the butter and aromatics to create a savory broth. It should only take 5 to 10 minutes to cook and will be ready when the shells can expand no further. (Think Jiffy Pop, only so much better.)
  • Season with salt and pepper and serve with lots of crusty bread to soak up the sauces. Best enjoyed with a crisp white Vancouver Island wine and good friends.

Notes

In general, plan on ½ pound shellfish per person for appetizers and 1 pound each for mains. Make sure shellfish is fresh and has been properly handled—it’s always best to purchase it from a reputable fishmonger. And be sure to discard any clams or mussels that don’t open when they cook.

Nutrition

Calories: 290kcal | Carbohydrates: 10g | Protein: 12g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 627mg | Potassium: 272mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3430IU | Vitamin C: 69.5mg | Calcium: 94mg | Iron: 3.3mg