Grilled Clams with Lotus Root
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. The combination of briny, tender clams with the delicate, slightly sweet lotus root creates an elegant main course that never fails to impress. Lotus root is packed with vitamin C and fiber, making it as nourishing as it is beautiful. What I love most is how straightforward it is to prepare. Just toss everything on the grill, and you've got a restaurant quality meal with minimal cleanup. The garlic butter and bright lemon juice bring everything together perfectly, making this an absolute keeper in your cooking rotation.
Ella x
Ingredients
- 32fresh littleneck clams(cleaned and sorted)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 6 tablespoonsunsalted butter
- 6garlic cloves(minced)
- 237 mldry white wine
- 3 tablespoonsfresh lemon juice
- 237 mlfresh parsley(chopped)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Parboil lotus root slices in salted boiling water for 6-7 minutes until slightly tender but still firm. Drain and pat dry thoroughly.
Tip: Drying the lotus root prevents steaming instead of grilling.
- 2
Brush both sides of lotus root slices with 2 tablespoons of melted butter and season lightly with salt and pepper.
- 3
Preheat your grill to medium-high heat. Place lotus root slices directly on the grill grates and cook for 3-4 minutes per side until golden grill marks form. Transfer to a warm plate.
Tip: Don't move the lotus root too much while grilling to develop crispy exteriors.
- 4
On the same grill, arrange cleaned clams in a single layer with their flat shells facing up. Cover loosely with foil.
Tip: Clams will open when ready, usually in 4-6 minutes.
- 5
While clams are grilling, melt remaining 4 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 6
Pour white wine into the garlic butter and simmer for 2 minutes to reduce slightly. Add lemon juice and red pepper flakes, then season with salt and pepper to taste.
Tip: The sauce should smell bright and garlicky.
- 7
Remove clams from the grill once they've opened and discard any that remain closed. Carefully pour any accumulated liquid into the sauce.
Tip: Clam liquid (liquor) adds wonderful briny flavor to your sauce.
- 8
Arrange grilled lotus root on serving plates, top with grilled clams, and drizzle generously with the garlic wine sauce. Garnish with fresh parsley and serve immediately.
Tip: Serve with crusty bread to soak up every drop of sauce.
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