Grilled Clams with Pak Choi
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Grilled clams with pak choi is a elegant yet surprisingly simple dish that never fails to impress. The clams are packed with iron and selenium, making them incredibly nourishing, while the tender pak choi adds a beautiful garlic infused crunch. What I love most is how forgiving this recipe is since everything cooks in one go, and the briny clams combined with buttery garlic wine sauce creates pure magic on the plate. Whether you're cooking for yourself or entertaining guests, this dish proves that the best meals don't require hours in the kitchen.
Ella x
Ingredients
- 24littleneck clams(cleaned and purged)
- 4 headspak choi(halved lengthwise)
- 4 tablespoonsbutter
- 6garlic cloves(minced)
- 237 mldry white wine
- 2 tablespoonsfresh lemon juice
- 1 teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsolive oil
- 118 mlfish stock
Detail level
Instructions
- 1
Preheat your grill to high heat. Ensure grates are clean and lightly oiled to prevent sticking.
Tip: Clean grates with a wire brush while grill is heating to ensure clams don't stick.
- 2
Prepare clams by rinsing thoroughly under cold water and discarding any that won't close when tapped. Pat dry with paper towels.
Tip: This ensures you only cook live clams, which is essential for food safety.
- 3
Toss pak choi halves with 1.5 tablespoons olive oil, salt, and pepper. Set aside until ready to grill.
Tip: Keeping pak choi separate prevents them from absorbing excess moisture before grilling.
- 4
Place clams directly on grill grates over high heat. Grill for 3-4 minutes until they begin to open. Remove with tongs and set aside, discarding any that don't open.
Tip: Don't overcrowd the grill; work in batches if necessary to ensure even cooking.
- 5
Place pak choi on the grill, cut-side down, for 3-4 minutes until charred and tender. Flip and grill the other side for 2 minutes. Transfer to a platter.
Tip: The cut side caramelizes beautifully and adds wonderful depth of flavor.
- 6
In a small skillet over medium-low heat, melt butter and sauté garlic and red pepper flakes for 1 minute until fragrant, being careful not to brown the garlic.
Tip: Watch the garlic carefully as it can burn quickly and turn bitter.
- 7
Add white wine and fish stock to the skillet, bringing to a gentle simmer. Cook for 2 minutes to reduce slightly.
Tip: The wine reduces and concentrates the flavors beautifully.
- 8
Stir in lemon juice and remove from heat. Place grilled clams back in their shells (if they've opened fully) and arrange on the platter with pak choi.
Tip: Some clam meat may have separated; that's normal and actually makes for easier eating.
- 9
Pour the warm garlic-wine sauce evenly over the clams and pak choi. Garnish generously with fresh parsley and serve immediately.
Tip: Serve with crusty bread to soak up every drop of the delicious sauce.
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