Grilled Clams with Charred Brussels Sprouts and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive but don't have much time. In just 45 minutes from start to table, you'll have a restaurant worthy meal that tastes like you've been cooking all day. The clams are packed with iron and vitamin B12, making them incredibly nourishing, while the charred brussels sprouts add a wonderful crispy texture and nutty flavor. What I love most is how simple it is to pull together with ingredients you probably already have on hand. The garlic butter ties everything together beautifully, and honestly, this is the kind of dish that makes you look like a culinary genius without requiring any fancy techniques.
Ella x
Ingredients
- 24littleneck clams(cleaned and purged)
- 1 poundbrussels sprouts(halved lengthwise)
- 6 tablespoonsbutter(divided)
- 6garlic cloves(minced)
- 118 mldry white wine
- 2lemon(zested and juiced)
- ¼ teaspoonred pepper flakes
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 450°F. Place the halved brussels sprouts on a large bowl, toss with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
Tip: Ensure brussels sprout cut-sides will face down on the grill for maximum charring.
- 2
Grill brussels sprouts for 6-8 minutes per side until the outer leaves are deeply charred and the centers are tender. Transfer to a serving platter.
Tip: Don't move them around too much on the grill; let them sit to develop a golden crust.
- 3
In a small saucepan over medium-low heat, melt 4 tablespoons of butter with the minced garlic, red pepper flakes, and lemon zest. Simmer for 2-3 minutes until fragrant, then remove from heat and stir in the fresh lemon juice.
- 4
Brush the clam shells lightly with the remaining olive oil. Arrange clams on the grill grates with the cup-side down, leaving space between each clam.
Tip: Position clams so any liquid stays inside the shell as it opens.
- 5
Grill clams for 3-4 minutes without moving them. Once they begin to open, carefully pour about 1 teaspoon of white wine into each clam.
Tip: Discard any clams that don't open within 5 minutes; they may be unsafe to eat.
- 6
Continue grilling for another 1-2 minutes until all clams are fully opened and the meat is just cooked through. Transfer to the platter with brussels sprouts.
Tip: The clam meat will be opaque and slightly firm when done; avoid overcooking or they'll become rubbery.
- 7
Drizzle the warm garlic butter generously over the grilled clams, allowing it to pool in each shell. Sprinkle the charred brussels sprouts with fresh parsley.
Tip: Reserve some extra garlic butter to serve on the side for dipping.
- 8
Serve immediately while the clams and brussels sprouts are still warm, with fresh lemon wedges on the side for additional brightness.
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