Grilled Clams with Crispy Potato Cake and Garlic Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something special but don't have all day in the kitchen. Grilled clams with crispy potato cake and garlic butter comes together in just about an hour, and it's surprisingly affordable since clams are reasonably priced at most fish counters. The clams themselves are packed with iron and lean protein, making this feel indulgent while actually being quite wholesome. The crispy potato cake provides the perfect textural contrast to the tender, briny clams, while the garlic butter ties everything together beautifully. It looks like restaurant quality but requires minimal fuss, making it perfect for weeknight dinners or impressing guests without stress.
Ella x
Ingredients
- 24littleneck clams(cleaned and sorted)
- 1½ poundsmedium waxy potatoes(peeled and shredded)
- 6 tablespoonsunsalted butter
- 5garlic cloves(minced)
- 3 tablespoonsolive oil
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges)
- 118 mldry white wine
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Prepare the potatoes by patting the shredded potatoes dry with a clean kitchen towel to remove excess moisture. This ensures they will crisp properly when cooked.
Tip: Use a salad spinner or squeeze the potatoes in cheesecloth to maximize dryness for crispier results.
- 2
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the shredded potatoes, sprinkle with half the sea salt, and press down firmly. Cook undisturbed for 8-10 minutes until the bottom forms a golden crust.
Tip: Listen for a gentle sizzling sound; this indicates proper browning is occurring.
- 3
Flip the potato cake carefully in sections and cook the other side for another 7-8 minutes until golden brown. Transfer to a cutting board and cut into 4 wedges. Keep warm.
Tip: If flipping is difficult, slide the potato cake onto a plate, invert the skillet over it, and flip together.
- 4
Prepare the garlic butter by melting 6 tablespoons of butter in a small saucepan over low heat. Add the minced garlic, red pepper flakes, and remaining sea salt. Simmer gently for 3-4 minutes until fragrant, then stir in the fresh parsley. Set aside.
Tip: Do not let the garlic brown; keep the heat low to infuse the butter gently without burning.
- 5
Preheat a grill or grill pan to high heat (approximately 450°F). Brush the grill grates with the remaining tablespoon of olive oil to prevent sticking.
Tip: If using a grill pan indoors, ensure proper ventilation as the clams will release steam.
- 6
Place the cleaned clams directly on the hot grill with the flat shell side facing up. Grill for 4-6 minutes until the shells begin to open. Discard any clams that do not open.
Tip: Listen for the shells to pop open; this indicates they are ready. Do not overcook or the meat becomes tough.
- 7
Carefully pour a small amount of the garlic butter into each open clam shell. Drizzle any remaining garlic butter over the grilled clams.
Tip: Work quickly as the clams will continue cooking from residual heat.
- 8
Arrange each warm potato cake wedge on a serving plate and top with 6 grilled clams. Garnish with additional fresh parsley and serve immediately with lemon wedges on the side.
Tip: Serve this dish immediately while the potatoes are still crispy and the clams are hot.
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