Grilled Clams with Avocado
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy but honestly takes less than half an hour from start to finish. Grilled clams with avocado combines briny, tender shellfish with creamy avocado in a way that just works beautifully. Clams are packed with iron and vitamin B12, making them incredibly nutritious, and since everything comes together so fast, you'll have an elegant meal ready in minutes. The best part is how affordable this dish is compared to ordering it at a restaurant, plus you probably have most of these pantry staples on hand already.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 2ripe avocados(halved and pitted)
- 4 slicespancetta(diced and cooked until crispy)
- 3 tablespoonsfresh lime juice
- 2 tablespoonsfresh cilantro(finely chopped)
- 3 clovesgarlic(minced)
- 4 tablespoonsextra virgin olive oil
- 1 teaspoonred chili flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
Tip: A hot grill ensures clams cook quickly and develop a nice char without becoming rubbery.
- 2
While the grill heats, prepare the avocado mixture by scooping the avocado flesh into a bowl and gently mashing with a fork until you reach your desired consistency—chunky or smooth.
Tip: Add avocado just before serving to prevent browning.
- 3
In a small bowl, whisk together lime juice, minced garlic, olive oil, cilantro, chili flakes, salt, and pepper to create the lime-cilantro drizzle.
Tip: Taste and adjust seasonings to your preference.
- 4
Place clams directly on the grill grates, flat-side down, and cook for 4-5 minutes until they begin to open. Remove opened clams immediately to a serving platter.
Tip: Discard any clams that don't open after cooking—this indicates they were dead.
- 5
Once all clams have opened, carefully loosen each clam from its shell using a small knife, keeping it in the bottom shell.
Tip: Work quickly while clams are still warm for easier removal.
- 6
Top each clam with a spoonful of mashed avocado, pressing gently so it nestles into the clam.
Tip: Don't overfill—you want a nice balance of clam, avocado, and toppings.
- 7
Sprinkle crispy pancetta pieces over the avocado layer on each clam.
Tip: The warm clams will soften the pancetta slightly while maintaining its crunch.
- 8
Drizzle the lime-cilantro mixture over each prepared clam, then serve immediately with lemon wedges on the side.
Tip: Serve immediately while the clams are still warm and the avocado is cool and creamy.
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