Grilled Clams with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Grilled clams with cabbage is such a showstopper, yet honestly it's quite simple to pull off. The clams are packed with iron and protein, making this feel indulgent while actually being really good for you. The cabbage gets tender and slightly charred, soaking up all those buttery, garlicky juices. It's fresh, it's elegant, and best of all, it won't break the bank.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 946 mlgreen cabbage(thinly sliced)
- 6 tablespoonsbutter(divided)
- 5garlic cloves(minced)
- 3 tablespoonswhite wine vinegar
- 2 tablespoonsfresh lemon juice
- 1 teaspoonsea salt(to taste)
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Heat your grill to medium-high heat (around 400°F). Pat the cleaned clams dry with paper towels to help them cook evenly.
Tip: Discard any clams that are already open or have cracked shells before grilling.
- 2
In a large skillet over medium heat, melt 4 tablespoons of butter. Add the sliced cabbage and sauté for 8-10 minutes until slightly softened, stirring occasionally.
Tip: Don't fully cook the cabbage; you want it to retain a slight crunch.
- 3
Add 3 minced garlic cloves to the cabbage and cook for another 2 minutes until fragrant. Remove from heat and stir in the white wine vinegar, lemon juice, salt, and black pepper. Set aside.
Tip: The residual heat will gently finish cooking the cabbage without making it mushy.
- 4
Place the clams directly on the grill grates, hinge side down. Grill for 3-4 minutes until the shells start to open, then carefully transfer to a plate.
Tip: Listen for a slight sizzle; this indicates the clams are cooking properly. Discard any clams that don't open.
- 5
In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the remaining 2 minced garlic cloves and the red pepper flakes. Cook for 1-2 minutes, stirring constantly, until golden and fragrant.
Tip: Watch carefully to avoid burning the garlic, which will make it bitter.
- 6
Arrange the grilled clams on a serving platter. Top each clam generously with the warm cabbage slaw.
Tip: Leave some of the butter mixture on the skillet; you'll use it next.
- 7
Drizzle the warm garlic butter over the clams and cabbage. Garnish with fresh chopped parsley and a final pinch of red pepper flakes.
Tip: The hot butter will create an aromatic finish that ties all the flavors together.
- 8
Serve immediately while the clams and butter are still warm, with crusty bread on the side for soaking up the delicious juices.
Tip: This dish is best enjoyed fresh off the grill, so have your guests seated before plating.
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