Grilled Clams with Courgette
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a recipe I've fallen in love with lately: grilled clams with courgette. It's one of those dishes that feels fancy enough for company but comes together in under an hour, which means less time fussing in the kitchen and more time enjoying the meal. The clams are packed with iron and protein, making this a truly nutritious option, and the tender grilled courgettes add a lovely sweetness that balances the briny shellfish beautifully. The whole thing is deceptively simple to pull off, with just a handful of ingredients and straightforward technique. Trust me, once you try this, you'll be making it all summer long.
Ella x
Ingredients
- 1 kgfresh clams(cleaned and scrubbed)
- 3 mediumcourgette(sliced lengthwise into thin ribbons)
- 6garlic cloves(minced)
- 237 mldry white wine
- 4 tablespoonsextra virgin olive oil
- 2lemon(zest and juice)
- 3 tablespoonsfresh parsley(chopped)
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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