Grilled Clams with Edamame
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
Here's a fantastic weeknight dinner that comes together in just half an hour! Grilled clams with edamame is one of my go to meals when I want something elegant but totally doable. The clams are sweet and tender, while the edamame adds a satisfying pop and tons of plant based protein. Everything gets tossed together with garlic butter, fresh herbs, and a splash of white wine for this restaurant quality dish that honestly costs less than takeout. It's simple enough for a casual dinner but impressive enough to serve to guests.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 237 mledamame(shelled and lightly blanched)
- 4 tablespoonsbutter(unsalted)
- 4 clovesgarlic(minced)
- 2 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(finely chopped)
- 2 tablespoonsfresh chives(chopped)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F. Ensure the grill grates are clean and lightly oiled to prevent sticking.
Tip: A hot grill creates the perfect char and helps clams open quickly.
- 2
Rinse the clams thoroughly under cold water, scrubbing the shells with a stiff brush to remove any sand or debris. Discard any clams with cracked shells or those that don't close when tapped.
Tip: Clean clams are essential for food safety and better flavor.
- 3
In a small saucepan over medium heat, melt the butter with minced garlic, cooking for about 2 minutes until fragrant. Add the blanched edamame, white wine, lemon juice, red pepper flakes, and chopped fresh herbs. Stir well and keep warm on low heat.
Tip: Prepare the edamame butter sauce while the grill heats up for timing efficiency.
- 4
Place the clams directly on the grill grates, positioning them so they sit relatively flat. Close the lid and grill for 4-6 minutes, until the clams begin to open.
Tip: Listen for the clams to open naturally; forcing them can break the delicate meat.
- 5
Using tongs, carefully transfer opened clams to a serving platter, discarding any that haven't opened. Arrange them in a circle for an attractive presentation.
Tip: Work quickly to serve clams while still warm from the grill.
- 6
Spoon the warm edamame-garlic butter mixture generously over each grilled clam, ensuring each one receives a good portion of edamame and sauce.
Tip: The residual heat from the clams will keep the butter sauce at the perfect consistency.
- 7
Season the finished dish with a sprinkle of sea salt and black pepper to taste. Garnish with additional fresh parsley and chives if desired.
Tip: Taste-test the edamame butter before the final seasoning to avoid over-salting.
- 8
Serve immediately while the clams are hot, accompanied by crusty bread or grilled vegetables to soak up the flavorful butter sauce.
Tip: Fresh lemon wedges on the side allow guests to adjust the tartness to their preference.
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