Grilled Clams with Plantain Mofongo and Cilantro-Lime Butter
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. Sweet caramelized plantains paired with briny grilled clams and a zesty cilantro lime butter create this beautiful balance of flavors that tastes like you've been cooking all day. The best part? You probably have most of these ingredients already, which means this elegant meal won't break the bank. Fresh cilantro is packed with antioxidants and aids digestion, making this not just delicious but genuinely good for you too. Whether you're cooking for yourself or impressing guests, this dish delivers restaurant quality results with minimal fuss.
Ella x
Ingredients
- 24littleneck clams(cleaned and rinsed)
- 2green plantain(peeled and cut into 1-inch pieces)
- 6 tablespoonsunsalted butter
- 237 mlfresh cilantro(finely chopped)
- 2lime(juiced and zested)
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3 tablespoonsolive oil
- 237 mlvegetable broth
- 1 teaspoonred pepper flakes
Detail level
Instructions
- 1
Boil the plantain pieces in salted water for 12-15 minutes until fork-tender. Drain well and transfer to a mortar and pestle or bowl.
Tip: Green plantains absorb water easily, so drain them thoroughly and pat dry with a towel before mashing.
- 2
Mash the plantains with 2 tablespoons of olive oil, 1 minced garlic clove, and salt until you reach a chunky consistency. Divide into 4 portions and keep warm.
Tip: Traditional mofongo should be slightly lumpy, not smooth like mashed potatoes.
- 3
In a small saucepan over low heat, melt 6 tablespoons of butter with the remaining 3 minced garlic cloves. Let it infuse for 2 minutes, then remove from heat and stir in cilantro, lime juice, lime zest, and red pepper flakes.
Tip: Don't let the butter brown; keep the heat low for a delicate, infused sauce.
- 4
Preheat your grill to high heat (about 450°F). Brush the grill grates with the remaining 1 tablespoon of olive oil.
Tip: Oil the grates right before adding the clams to prevent sticking.
- 5
Season the clams lightly with salt and pepper on the outside. Place them directly on the hot grill, hinge-side down, in a single layer.
Tip: Arrange clams hinge-side down so they open naturally and collect the flavorful liquid inside.
- 6
Grill for 5-7 minutes without moving them. The clams will open naturally when cooked through—discard any that don't open.
Tip: Listen for a sizzle when you first place them on the grill; this indicates proper heat contact.
- 7
Transfer the mofongo to serving plates, creating a small well in the center. Arrange the opened clams around the plantain portion.
Tip: Warm the serving plates slightly so the mofongo stays hot longer.
- 8
Drizzle the cilantro-lime butter generously over the clams and around the mofongo. Serve immediately while everything is hot.
Tip: Reserve some of the butter to pass at the table for guests who want extra richness.
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