Clams with garlic paprika butter

By Spencer Watts
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  • 1 cup butter (240 ml), diced, cold
  • 2 teaspoons (10 ml) smoked paprika
  • 2 garlic cloves, minced
  • 1 teaspoon (5 ml) fresh thyme, chopped
  • 1/2 teaspoon (2.5 ml) coarse salt
  • 1/2 teaspoon (2.5 ml) fresh ground pepper
  • 1 teaspoon (5 ml) vegetable oil
  • 1/4 cup (60 ml) water
  • 24 clams, scrubbed and cleaned
  • 1/2 lemon, juiced


  • Baguette
  • 1/4 cup (60 ml) butter, melted
  • 3 cloves garlic, minced
  • Salt, to taste
  • Pepper, to taste


  • 1 teaspoon (5 ml) red pepper flakes
  • 1/4 cup (60 ml) parsley, chopped



  1. In a small pan pour vegetable oil and let it heat then add paprika, garlic, thyme, salt, and pepper. Stir to combine.
  2. Add water to the pan and reduce for one minute then, while stirring, add the butter until combined to make butter sauce, Set aside.
  3. Heat the barbeque to medium-high or 375 F (190 C).
  4. Put the clams on the grill and close the lid of barbeque.
  5. After five minutes, open the lid. The clams should be opened and cooked.
  6. Discard any clams that have not opened.


  1. In a bowl combine butter, garlic, salt and pepper.
  2. Simmer on low heat for ten minutes until soft and lightly caramelized.
  3. Slice baguette lengthwise, brush cut side with some garlic butter.
  4. Char on grill for one minute, cut side down, flip add the remainder of garlic butter to cut side turn off heat.


  1. In the pan of butter sauce add clams and toss.  
  2. Squeeze on juice of 1/2 lemon.
  3. Sprinkle red pepper flakes and parsley over top of the clams.
  4. Pour clams and butter sauce onto a platter.
  5. Rough chop the garlic bread and serve with the clams and sauce.

Watch Watts on the Grill Fridays at 8pm ET on CTV Life Channel

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