Grilled Barbecue Clams and a Courvoisier Cocktail Just in Time for 4th of July

Filed Under: Food and Drink, Recipes

Grilled Barbecue ClamsGrilled BBQ Shortneck Clams Recipe


  • 24 Littleneck clams
  • ¼ cup bottled BBQ sauce
  • 2 Tbsp unsalted butter
  • 4 Tbsp shallots, finely chopped
  • ½ cup red wine vinegar
  • Salt and freshly ground black pepper


  1. Preheat your grill to direct, high heat or heat coals until white and hot.
  2. While the grill is heating, in a medium-sized bowl, mix together the shallots, red wine vinegar, butter, BBQ, pepper and salt. Set aside.
  3. Shuck clams* open on the half-shell, being careful to keep as much liquid as possible.
  4. Add a dollop of the reserved sauce to each clam.
  5. Place the clams on the grill until the BBQ sauce mixture begins to bubble, a maximum of about 2 minutes. Remove from grill and serve with grilled slices of sourdough bread. Serves 4 as an appetizer.

* Chef Laurent Manrique’s tip: An easy way to open clams is to pop them in the microwave, three at a time, for about 11 seconds. The heat shocks the clams and they’ll open slightly making them easiest to shuck with a knife. 

Courvoisier Rosé Sparkler Cocktail RecipeThe Rosé Sparkler


  • 1 part Courvoisier® Rosé
  • 1 part Thatcher’s™ Organic Blueberry Liqueur
  • 3 parts Champagne
  • Cherries and blueberries for garnish


Shake first two ingredients and strain into chilled Champagne flute. Top with Champagne. Garnish with blueberries and a cherry dropped in.

Clams | imnewtryme