Grilled Clams with Bell Pepper
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
My favorite way to enjoy fresh clams is straight off the grill with colorful bell peppers. This dish comes together in just 32 minutes total, making it perfect for a weeknight dinner that tastes restaurant quality. The clams are packed with lean protein and selenium, which supports your immune system, while the garlic and fresh herbs add incredible flavor without any fuss. What I love most is how simple it is to prepare, yet it always impresses whoever I'm cooking for. The white wine and lemon juice create this beautiful sauce that makes every bite taste special.
Ella x
Ingredients
- 16littleneck clams(cleaned and scrubbed)
- 1red bell pepper(cut into 1-inch strips)
- 1yellow bell pepper(cut into 1-inch strips)
- 4 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfresh lemon juice
- 59 mlwhite wine(dry)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ⅛ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. Pat the clams dry with paper towels and inspect them for any that are open or cracked.
Tip: Only discard clams that don't close when tapped lightly, as this indicates they're dead.
- 2
In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic, lemon juice, white wine, salt, pepper, and red pepper flakes. Set aside.
Tip: This mixture will be used both for grilling and finishing the dish, so make it flavorful.
- 3
Toss the bell pepper strips with 1 tablespoon of olive oil, salt, and pepper. Place them on the grill grates and cook for 3-4 minutes per side until they have light char marks and are just tender.
Tip: Don't overcook the peppers; they should still have some structure for contrast with the tender clams.
- 4
Transfer the grilled peppers to a cutting board. Once cooled slightly, chop them into bite-sized pieces and set aside.
- 5
Brush the grill grates lightly with oil to prevent sticking. Arrange the clams in a single layer, cup-side down, on the grill.
Tip: Place them flat-side up so the liquid stays inside the shell as it heats.
- 6
Spoon a small amount of the garlic-oil mixture onto each clam. Grill for 5-7 minutes until the clams open, discarding any that don't open.
Tip: Listen for the gentle sizzle; this is your cue the clams are cooking. They'll open when the meat is opaque.
- 7
Remove the clams from the grill using tongs, handling them carefully to keep the flavorful juices inside. Transfer to a serving platter.
Tip: If a clam's shell is difficult to handle, use a small towel or thick cloth to grip it safely.
- 8
Top each open clam with a spoonful of chopped grilled bell peppers and a drizzle of the remaining garlic-oil mixture. Finish with fresh parsley and serve immediately.
Tip: Serve with crusty bread to soak up the delicious briny liquid at the bottom of each shell.
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