Grilled Clams with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under an hour. Grilled clams with kale is a beautiful combination that's both elegant and surprisingly simple to pull off at home. The clams get sweet and tender on the grill while the kale beneath them wilts into this garlicky, buttery base that's absolutely delicious. Plus, kale is packed with vitamins and minerals that make you feel good about what you're eating. The whole thing takes just 45 minutes from start to finish, making it perfect for a weeknight dinner that impresses without keeping you in the kitchen all evening.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 1420 mlfresh kale(roughly chopped)
- 5 clovesgarlic(minced)
- 4 tablespoonsextra virgin olive oil
- 237 mldry white wine
- 3 tablespoonsfresh lemon juice
- 1 teaspoonlemon zest
- 2 tablespoonsunsalted butter
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F. While the grill heats, pat the clams dry with paper towels and set aside.
Tip: Dry clams will grill better and develop a nice char without sticking to the grates.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add half of the minced garlic and sauté for 30 seconds until fragrant. Add the chopped kale, sprinkle with salt and pepper, and sauté for 4-5 minutes until slightly wilted but still vibrant. Transfer to a serving platter and keep warm.
Tip: Don't over-cook the kale; it should retain some texture and a bright green color.
- 3
Brush the grill grates lightly with oil to prevent sticking. Arrange the clams directly on the grill, hinge-side down. Grill for 3-4 minutes without moving them, then flip and grill for another 2-3 minutes until the shells open. Discard any that don't open.
Tip: Listen for a gentle sizzle; this indicates proper heat and helps the clams cook evenly.
- 4
While the clams grill, prepare the sauce. In a separate small skillet, melt butter over medium heat with the remaining 2 tablespoons of olive oil.
- 5
Add the remaining minced garlic to the butter mixture and cook for 1 minute. Pour in the white wine and lemon juice, bringing the mixture to a gentle simmer. Add lemon zest and red pepper flakes, then cook for 2-3 minutes until slightly reduced.
Tip: The wine should reduce by about one-third to concentrate the flavors.
- 6
Taste the sauce and adjust seasoning with salt and pepper as needed. Stir in the fresh parsley just before serving.
- 7
Arrange the sautéed kale on a serving platter as the base. Top with the grilled clams, nestling them into the kale.
- 8
Drizzle the warm garlic-wine reduction over the clams and kale. Serve immediately while everything is hot, with crusty bread on the side for soaking up the delicious sauce.
Tip: The sauce is the star here—make sure each serving gets a generous spoonful.
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