Grilled Clams with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but don't have much time. Grilled clams with cauliflower comes together in just 45 minutes and uses simple ingredients you probably already have on hand. The clams are packed with lean protein and iron, which is fantastic for energy, while the cauliflower adds wonderful texture and nutrients without breaking the bank. The beauty of this recipe is how the garlic butter and white wine create this incredible sauce that coats both the tender clams and roasted cauliflower perfectly. It feels fancy enough for company but honestly, it's so straightforward that weeknight cooking becomes a breeze.
Ella x
Ingredients
- 24littleneck clams(cleaned and soaked)
- 1 large headcauliflower(cut into florets)
- 4 tablespoonsbutter(unsalted)
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mldry white wine
- 1 teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
- 2 sprigsfresh thyme
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2lemon wedges(for serving)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates. Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper.
Tip: Soaking clams in cold salted water for 30 minutes before grilling helps them purge sand.
- 2
Place cauliflower florets on the grill in a single layer. Cook for 12-15 minutes, stirring occasionally, until golden brown and tender with charred edges.
Tip: Use a grill basket if available to prevent smaller pieces from falling through the grates.
- 3
While cauliflower grills, prepare the garlic butter by melting 4 tablespoons butter in a small pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 4
Stir the white wine, lemon juice, red pepper flakes, and fresh thyme into the garlic butter. Simmer for 2-3 minutes and remove from heat.
Tip: The wine reduces slightly and creates a rich, aromatic sauce for the clams.
- 5
Once cauliflower is charred and tender, push it to the cooler side of the grill. Place clams directly on the hot grates with the hinge side down.
Tip: Arrange clams with the cup side up so they hold their liquid as they cook.
- 6
Grill the clams for 8-10 minutes until the shells begin to open. Discard any clams that don't open after 10 minutes.
Tip: Listen for a gentle sizzle; this indicates proper cooking temperature.
- 7
Carefully pour the warm garlic butter sauce over the opened clams and cauliflower. Sprinkle with fresh parsley and serve immediately.
Tip: Work quickly to keep the clams and sauce warm; transfer to serving plates right away.
- 8
Arrange clams and cauliflower on a platter, pour any remaining sauce over top, and garnish with additional parsley. Serve with fresh lemon wedges on the side.
Tip: Provide small forks for extracting the clams from their shells and plenty of napkins.
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