Grilled Clams with Bell Pepper

Instructions

1. 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. 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. 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. 4

   Transfer the grilled peppers to a cutting board. Once cooled slightly, chop them into bite-sized pieces and set aside.

5. 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. 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. 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. 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.