Grilled Clams with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
There's something magical about grilling clams that makes you feel like a fancy chef without much effort. This recipe comes together in under half an hour, and the fresh cucumber salsa keeps everything light and bright. I love how the garlic infused olive oil complements both the tender clams and crisp cucumber, plus you're getting all those wonderful omega 3s from the shellfish that are so good for your heart. The best part is how simple it really is to pull off, making it perfect for impressing guests or treating yourself on a weeknight.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 2cucumber(diced into small cubes)
- ½red onion(finely minced)
- 59 mlfresh cilantro(chopped)
- 3 tablespoonslime juice
- 118 mlextra virgin olive oil
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Prepare the cucumber salsa by combining diced cucumber, minced red onion, and fresh cilantro in a bowl. Add lime juice and a pinch of sea salt, then refrigerate until ready to serve.
Tip: Prepare this mixture 15 minutes ahead to allow flavors to meld.
- 2
Infuse the olive oil by heating it gently in a small saucepan with minced garlic over low heat for 3-4 minutes until fragrant. Do not brown the garlic. Set aside to cool slightly.
Tip: This oil can be made 30 minutes ahead and kept at room temperature.
- 3
Preheat your grill to high heat and oil the grates well to prevent sticking. Let the grill get very hot before adding clams.
Tip: Use a grill brush or folded paper towel with oil to clean the grates thoroughly.
- 4
Place cleaned clams directly on the hot grill grates with the flat side facing down. Cover the grill with a lid.
Tip: Do not move the clams during the first minute as this allows them to develop a slight char.
- 5
Grill for 4-5 minutes until the clams begin to open. Remove opened clams to a serving platter. Continue grilling any unopened clams for 1-2 minutes more, then discard any that don't open.
Tip: Discard unopened clams as they may not be safe to eat.
- 6
Arrange the grilled clams on a large serving platter, keeping them in their shells to catch any juices.
Tip: You can arrange them in a circle for an attractive presentation.
- 7
Top each clam generously with a spoonful of the chilled cucumber salsa.
Tip: The cool cucumber contrasts beautifully with the warm grilled clams.
- 8
Drizzle the entire platter with the warm garlic-infused olive oil, then season with additional black pepper and red pepper flakes to taste.
Tip: Save some herb oil to drizzle at the table for added flavor.
- 9
Garnish with fresh chopped parsley and serve immediately with crusty bread to soak up the delicious cooking juices.
Tip: Serve with lemon wedges on the side for extra brightness.
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