Grilled Clams with Okra
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dishes to throw together when I want something elegant but surprisingly simple. Grilled clams with okra comes together in under an hour and makes everyone at the table feel like they're at a fancy restaurant. The clams are packed with iron and B vitamins, making this not just delicious but genuinely good for you. What I love most is how affordable this meal is compared to ordering it out, plus the fresh garlic, lemon, and thyme create this incredible flavor that tastes way more complicated than it actually is. Trust me, this one's a keeper.
Ella x
Ingredients
- 24littleneck clams(scrubbed clean)
- 340 gokra(fresh, stems trimmed)
- 6 tablespoonsbutter
- 4garlic cloves(minced)
- 2lemon(juiced and zested)
- 237 mlwhite wine(dry)
- 237 mlfresh parsley(chopped)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsolive oil
- 4 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your grill to high heat, approximately 450°F. Pat the clams dry with paper towels and arrange okra on a large cutting board, tossing with 2 tablespoons of olive oil, salt, and pepper.
Tip: Dry clams help them open more efficiently on the grill and prevent steaming.
- 2
Place okra directly on the grill grates and cook for 12-15 minutes, turning occasionally, until they develop a light char and are tender. Transfer to a serving platter and set aside.
Tip: Okra cooks faster than clams, so start them first to ensure everything finishes together.
- 3
While okra cooks, prepare the butter mixture by combining softened butter, minced garlic, lemon zest, red pepper flakes, and half the fresh parsley in a small bowl; set aside.
Tip: Making the compound butter beforehand allows flavors to meld for better taste.
- 4
Place clams directly on the grill with the rounded shell side down. Grill for 8-10 minutes until the shells open naturally. Discard any clams that don't open.
Tip: Listen for a gentle sizzle; it indicates the clams are cooking properly.
- 5
Once clams begin to open, spoon approximately 1 teaspoon of the garlic butter mixture into each clam. Continue grilling for 2-3 minutes to allow butter to melt and flavors to infuse.
Tip: The residual heat will melt the butter perfectly without overcooking the clam meat.
- 6
Remove clams from heat and arrange on the serving platter alongside the charred okra. Drizzle any remaining butter sauce over both components.
Tip: Work quickly to keep clams warm and ensure optimal presentation.
- 7
Pour the white wine into the grill's drip pan or a small saucepan to deglaze any flavorful bits, then reduce by half over medium heat for 3-4 minutes. Drizzle this reduction over the clams.
Tip: Deglazing captures all the smoky, caramelized flavors from the grill.
- 8
Finish by squeezing fresh lemon juice over the entire dish and garnish with remaining parsley and fresh thyme sprigs. Serve immediately while clams are still warm.
Tip: Fresh lemon juice brightens all the flavors and adds a bright, coastal freshness.
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