Grilled Clams with Bean Sprout and Garlic Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
You're going to love this dish because it comes together in under thirty minutes, and honestly, it tastes like you spent hours in the kitchen. I discovered this recipe after craving something fresh and elegant, and now I make it whenever I want to impress without the stress. Fresh ginger, one of my favorite ingredients, is packed with anti inflammatory properties that make this meal feel good for your body too. The garlic butter base is simple but transforms those tender clams into something restaurant quality, and the crispy bean sprouts add a wonderful texture contrast. It's the kind of impressive dinner that doesn't break the bank.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 6 tablespoonsunsalted butter(softened)
- 5garlic cloves(minced)
- 473 mlfresh bean sprouts(rinsed)
- 2 tablespoonssoy sauce
- 1 tablespoonfresh ginger(minced)
- 1 tablespoonsesame oil
- 3scallions(thinly sliced)
- 2 tablespoonsfresh lemon juice
- 1 teaspoonred pepper flakes
- 1 teaspoonsalt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Prepare the garlic butter mixture by combining softened butter, minced garlic, ginger, soy sauce, sesame oil, lemon juice, and red pepper flakes in a small bowl. Mix until fully incorporated and season with salt and pepper.
Tip: Make this mixture up to 2 hours ahead and refrigerate to allow flavors to meld.
- 2
Preheat your grill to high heat, about 450-500°F. Clean the grill grates thoroughly with a wire brush to prevent sticking.
Tip: If using a gas grill, preheat for at least 10 minutes; charcoal should be in a single white-ash layer.
- 3
Pat the cleaned clams dry with paper towels. Place them directly on the hot grill grates, hinge-side down.
Tip: Clams will open naturally as they cook; do not force them open.
- 4
Grill the clams for 5-7 minutes until they begin to open. Once a clam opens, carefully remove it from the grill using tongs and place on a serving platter.
Tip: Discard any clams that do not open after cooking, as they may be unsafe to eat.
- 5
While clams are still hot, spoon about 1/2 teaspoon of the garlic butter mixture into each opened clam.
Tip: Work quickly so the butter melts into the clam meat for maximum flavor absorption.
- 6
Toss the fresh bean sprouts with a pinch of salt and sesame oil in a small bowl until lightly coated.
Tip: Keep the bean sprouts fresh and crisp by tossing them just before serving.
- 7
Top each clam with a small handful of the seasoned bean sprouts and a sprinkle of sliced scallions.
Tip: The contrast between warm clams and cool, crunchy sprouts creates an excellent textural experience.
- 8
Serve immediately while the clams are still warm and the butter is melted. Arrange on a large platter and drizzle any remaining garlic butter around the clams.
Tip: Have extra lemon wedges on the side for guests to add brightness to taste.
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