Clams Montecito


  • stick butter
  • cloves chopped garlic
  • large jalapeño (I always remove some of the seeds, but not all)
  • Barrymore Pinot Grigio
  • lemon
  • bag clams—the smaller the better

A favorite of Drew Barrymore, it's perfect for summer entertaining.


1. Melt butter and add garlic and jalapeño. Cook for 3-4 minutes on medium heat. Add the wine and cook down for about 5 minutes. Remove from the stove and squeeze lemon into butter mixture.

2. Turn on grill to medium-high and spread clams on a cookie sheet. Spread around until they open.

3. Warm up butter if need be. Toss onto clams and coat.

4. Serve with a warm baguette.

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