Grilled Clams with Avocado

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.