Grilled Clams with Courgette

Instructions

1. 1

   Preheat your grill to medium-high heat. Brush the grates lightly with oil to prevent sticking.

   Tip: Clean clams should close when tapped; discard any that remain open.

2. 2

   Toss courgette ribbons with 2 tablespoons olive oil, salt, and pepper. Arrange on the grill perpendicular to the grates and cook for 3-4 minutes per side until lightly charred and tender. Transfer to a serving platter.

   Tip: Slice courgettes lengthwise with a mandoline for even, elegant ribbons.

3. 3

   In a large grill-safe skillet or heavy pan, warm the remaining 2 tablespoons olive oil over the grill's side burner or stovetop. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

   Tip: Work quickly with garlic to avoid burning, which creates a bitter flavor.

4. 4

   Pour in the white wine and bring to a gentle simmer. Add lemon zest and juice, then stir in the butter until melted.

   Tip: The wine reduces slightly and concentrates the flavors; don't skip this step.

5. 5

   Carefully arrange cleaned clams in the simmering liquid within the skillet. Cover loosely with foil and place on the grill.

   Tip: Clams cook quickly; watch for shells to open, which indicates they're done.

6. 6

   Grill for 8-12 minutes, shaking the skillet occasionally, until the clams have opened. Discard any clams that remain closed after cooking.

   Tip: Opened clams can be removed earlier to prevent overcooking; they continue to cook residually.

7. 7

   Remove the skillet from the grill. Stir in fresh parsley and taste the broth for seasoning, adjusting salt and pepper as needed.

   Tip: The broth is precious; don't discard it—it becomes an elegant sauce.

8. 8

   Arrange grilled courgette ribbons on serving plates, top with clams, and pour the garlic-wine broth over everything. Garnish with additional parsley and lemon wedges.

   Tip: Serve immediately while the clams and broth are still steaming hot.