Grilled Clams with Fennel
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes to throw together when I want something impressive but don't have much time. Fresh littleneck clams paired with fennel create this beautiful, light meal that comes together in just half an hour from start to finish. Fennel is wonderful because it's naturally low in calories while being packed with vitamin C and fiber, so you're getting real nutrition alongside pure flavor. What I love most is how simple this is to pull off. You just need a grill, some quality olive oil, and whatever fresh herbs you have on hand. The clams open up perfectly over the heat while the fennel softens and caramelizes, and that dry white wine brings everything together into something that tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 24littleneck clams(scrubbed clean)
- 2fennel bulb(cut into thin wedges)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 237 mldry white wine
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(chopped)
- 2 teaspoonsfresh thyme(leaves only)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, ensuring grates are clean and lightly oiled to prevent sticking.
Tip: Use a grill brush to clean hot grates thoroughly for even cooking and better grill marks.
- 2
Toss fennel wedges with 3 tablespoons of olive oil, salt, and black pepper. Place directly on grill grates and cook for 4-5 minutes per side until golden and tender. Set aside on a platter.
Tip: Fennel cooks best when cut into uniform thickness so all pieces finish at the same time.
- 3
In a small bowl, combine minced garlic, remaining 3 tablespoons olive oil, red pepper flakes, lemon juice, thyme, and parsley. Set this mixture aside.
Tip: Preparing this aromatics mixture in advance keeps the grilling process smooth and organized.
- 4
Place clams directly on the grill grates in a single layer. Cover the grill and cook for 2-3 minutes until the bottoms develop light char marks.
Tip: Listen for clams to begin opening; this is your signal they're nearly ready.
- 5
Drizzle the garlic-herb oil mixture over the clams, dividing it evenly among them. Top each with a small piece of butter. Recover the grill.
Tip: The butter will help distribute the herbs and create a rich, glossy sauce.
- 6
Continue cooking covered for 3-4 minutes until all clams have opened completely. Discard any that remain closed after cooking.
Tip: Clams open quickly once heated; closed clams at the end are a sign they weren't fresh and should not be eaten.
- 7
Transfer opened clams and grilled fennel to a serving platter. Drizzle with any pan juices and remaining garlic oil. Pour white wine into the grill pan below the clams to capture any drippings and create an additional sauce.
Tip: The wine deglazes the grill and captures all the flavorful caramelized bits.
- 8
Garnish with fresh parsley and serve immediately with grilled fennel alongside while everything is hot and steaming.
Tip: Serve with crusty bread to soak up every drop of the delicious cooking liquid.
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