Grilled Clams with Pea Purée and Garlic Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
There's something magical about grilled clams that makes you feel like you're dining at a fancy seafood restaurant, but here's my secret: they're actually super simple to pull together at home in under an hour. This recipe combines sweet pea purée with aromatic garlic butter and those beautiful briny clams, and the whole thing comes together in just 45 minutes. Clams are packed with iron and vitamin B12, which is great for energy and overall health. What I love most is how forgiving this dish is, you really can't mess it up, and it's an impressive centerpiece that won't break the bank.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 473 mlfrozen peas
- 6 tablespoonsbutter(divided)
- 5garlic cloves(minced)
- 237 mldry white wine
- 237 mlvegetable broth
- 2 sprigsfresh thyme
- 1lemon(zested and halved)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 1 teaspoonred pepper flakes
- 2 tablespoonsolive oil
Detail level
Instructions
- 1
Bring a pot of salted water to a boil and cook the frozen peas for 4 minutes until tender. Drain and set aside to cool slightly.
Tip: Don't overcook the peas; they should remain bright green for the best color and flavor.
- 2
Blend the cooked peas with 2 tablespoons of butter, 1 minced garlic clove, lemon zest, sea salt, and black pepper until smooth and creamy. Adjust seasoning to taste and set aside.
Tip: For extra creaminess, add 2 tablespoons of heavy cream or crème fraîche to the pea purée.
- 3
Preheat your grill to medium-high heat and oil the grates lightly with olive oil to prevent sticking.
Tip: If using a charcoal grill, wait until coals are glowing white before grilling.
- 4
In a small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the remaining 4 minced garlic cloves and fresh thyme sprigs, cooking for 2-3 minutes until fragrant but not browned.
Tip: Keep the garlic butter warm on the side of your grill; it will be drizzled over the clams.
- 5
Place the cleaned clams directly on the grill grates, hinge side down. Grill for 4-6 minutes until the clams begin to open.
Tip: Discard any clams that don't open after 8 minutes of cooking; they were likely dead before grilling.
- 6
Once the clams start opening, carefully transfer them to a serving platter and squeeze fresh lemon juice over them.
Tip: Use tongs or a grill spatula to handle the hot clams and protect your hands.
- 7
Spoon about 1 tablespoon of the pea purée into or alongside each open clam.
Tip: For a more elegant presentation, pipe the pea purée using a small pastry bag.
- 8
Drizzle the warm garlic butter over each clam, then garnish with fresh parsley and a light sprinkle of red pepper flakes. Serve immediately with lemon wedges on the side.
Tip: Have everything prepared and ready before the clams hit the grill for a seamless plating experience.
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