Grilled Clams with Asparagus
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dinners because it comes together in just thirty five minutes and tastes absolutely restaurant quality. Fresh clams are packed with protein and iron, making them as nutritious as they are delicious, and when you grill them with tender asparagus and a buttery garlic sauce, you've got something truly special. The best part is that the ingredient list is short and affordable, yet it feels fancy enough to impress guests. Whether you're cooking for yourself or entertaining, this dish delivers big flavor without any fuss.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- ½ kgfresh asparagus spears(trimmed)
- 6 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 237 mlfresh parsley(chopped)
- 1 teaspoonsea salt
- 1 teaspooncracked black pepper
- 1 teaspoonred pepper flakes
- 3 tablespoonsextra virgin olive oil
Detail level
Instructions
- 1
Preheat your grill to medium-high heat for approximately 10 minutes, ensuring the grates are clean and lightly oiled.
Tip: Use a folded paper towel dipped in oil to wipe the grates for even heat distribution.
- 2
Pat the clams dry with a clean kitchen towel and arrange them on a rimmed baking sheet. Toss the asparagus spears with 2 tablespoons of olive oil, salt, and pepper in a separate bowl.
Tip: Dry clams will sear better and reduce excess moisture during grilling.
- 3
In a small saucepan, melt 4 tablespoons of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, then stir in the white wine and lemon juice. Remove from heat and set aside.
Tip: Keep the butter sauce warm but don't let it brown.
- 4
Place the clams directly on the grill grates in a single layer, cup-side down. Grill for 3-4 minutes until the shells begin to open.
Tip: Discard any clams that don't open during cooking.
- 5
Once the clams start opening, lay the asparagus spears perpendicular to the grill grates. Grill for 3-4 minutes, rolling them occasionally, until they develop light char marks and are tender-crisp.
Tip: Group thinner spears together so they cook at the same rate as thicker ones.
- 6
Transfer the opened clams to a serving platter as they finish cooking. Top each clam with 1/2 teaspoon of the garlic butter mixture.
Tip: Remove clams promptly to prevent them from becoming rubbery.
- 7
Arrange the grilled asparagus around the clams. Drizzle any remaining garlic butter sauce over the entire dish and finish with fresh parsley, red pepper flakes, and an additional tablespoon of olive oil.
Tip: The residual heat will warm the butter sauce perfectly when drizzled over the hot clams and asparagus.
- 8
Serve immediately while everything is still hot, with crusty bread for soaking up the flavorful juices.
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