Grilled Clams with Cassava Crust and Cilantro Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This recipe came about when I wanted to elevate clams beyond the usual preparations, and I'm so glad it did. The cassava crust adds wonderful texture and a subtle nutty flavor that complements the briny sweetness of the clams beautifully. What I love most is how quickly it comes together, ready in under an hour from start to finish. The cilantro butter is packed with antioxidants and brings brightness to every bite, while cassava provides a naturally gluten free alternative to traditional breadcrumbs. This dish feels fancy enough for guests but simple enough for a weeknight dinner, and the ingredients won't break the bank.
Ella x
Ingredients
- 24fresh clams(littleneck or cherrystone, cleaned)
- 1½ poundscassava root(peeled and cut into thin fries)
- 6 tablespoonsbutter(divided)
- 118 mlfresh cilantro(finely chopped)
- 4garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2lemon(halved)
- 59 mlwhite wine
- ¼ teaspoonred pepper flakes
- 59 mlpanko breadcrumbs
Detail level
Instructions
- 1
Preheat grill to medium-high heat (about 400°F). Cut cassava fries into thin matchsticks, toss with 2 tablespoons olive oil, sea salt, and black pepper. Spread on a grill-safe baking sheet and set aside.
Tip: Soak cassava in water for 10 minutes before cutting to make it easier to slice and prevent oxidation.
- 2
In a small bowl, combine 4 tablespoons softened butter with minced garlic, chopped cilantro, red pepper flakes, and a pinch of salt. Mix until well blended and set the cilantro butter aside.
Tip: Make this compound butter ahead of time and refrigerate for better flavor development.
- 3
Place cassava fries directly on the grill grates and cook for 12-15 minutes, stirring occasionally, until golden and crispy on the edges. Transfer to a plate and keep warm.
Tip: Use a grill basket if you prefer to keep the cassava contained and easier to manage.
- 4
Brush the grill grates with remaining olive oil. Arrange clams directly on the grill with their cup sides down. Grill for 3-4 minutes until shells begin to open.
Tip: Discard any clams that do not open during cooking as they may be unsafe to eat.
- 5
Carefully open the clams further with a grill spatula. Top each clam with 0.5 teaspoon of cilantro butter and a light sprinkle of panko breadcrumbs.
Tip: Keep the clam liquid in the shell as it adds briny flavor to the finished dish.
- 6
Continue grilling for 2-3 minutes until the breadcrumb topping is lightly golden and the clam meat is just cooked through. Squeeze lemon juice over the clams.
Tip: Do not overcook the clams or they will become tough and rubbery.
- 7
Arrange grilled clams on a serving platter and surround with the crispy cassava fries. Drizzle any remaining cilantro butter over the top and serve immediately with lemon wedges.
Tip: Serve with crusty bread to soak up any remaining butter and clam juices.
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