Grilled Clams with Broccoli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dinners because it comes together in under an hour and tastes absolutely restaurant worthy. Sweet littleneck clams paired with tender grilled broccoli creates such a satisfying, elegant meal without breaking the bank. The clams are packed with iron and vitamin B12, so you're getting serious nutrition alongside all that incredible flavor. I love how the garlic, white wine, and fresh lemon juice create this beautiful sauce that brings everything together. It's simple enough for a weeknight but special enough to impress guests, and honestly, it's become a go to in my kitchen whenever I want something that feels fancy but doesn't require fussing around for hours.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- ½ kgfresh broccoli(cut into florets)
- 6 tablespoonsunsalted butter
- 6garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 118 mlwhite wine
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. While heating, prepare a garlic butter by melting 6 tablespoons of butter in a small saucepan over low heat, then add minced garlic and sauté gently for 2 minutes until fragrant.
Tip: Don't let the garlic brown or it will become bitter.
- 2
Toss the broccoli florets with 3 tablespoons of olive oil, sea salt, and black pepper in a large bowl, ensuring each piece is evenly coated.
Tip: Uniform coating helps the broccoli grill evenly without burning.
- 3
Place broccoli florets directly on the grill grates in a single layer. Grill for 8-10 minutes, turning occasionally with tongs, until the florets develop dark char marks and are tender-crisp.
Tip: Don't move them too frequently; let them sit to develop color.
- 4
Transfer the grilled broccoli to a serving platter and drizzle with 1 tablespoon of fresh lemon juice, then sprinkle with half of the chopped parsley. Set aside and keep warm.
- 5
Increase grill heat slightly to high. Arrange the cleaned clams directly on the grill grates in a single layer, hinge side down.
Tip: The hinge side down prevents the liquid inside from spilling out.
- 6
Grill the clams for 5-7 minutes until the shells begin to open. Once opened, remove each clam with tongs and place on the serving platter with the broccoli.
Tip: Discard any clams that don't open; they may not be fresh.
- 7
Pour the white wine into the garlic butter mixture and remove from heat. Stir in the remaining 1 tablespoon of olive oil and 2 tablespoons of fresh lemon juice.
Tip: Adding wine to the butter creates a rich, flavorful sauce.
- 8
Drizzle the warm garlic butter sauce generously over the grilled clams and broccoli. Sprinkle with remaining parsley and red pepper flakes for a finishing touch.
Tip: Serve immediately while everything is still hot and the butter is warm.
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