Grilled Clams with Rocket

Instructions

1. 1

   Preheat your grill to high heat (around 450°F). Combine 4 tablespoons of olive oil with minced garlic, red chilli flakes, lemon zest, salt, and pepper in a small bowl and set aside.

   Tip: Prepare all ingredients before grilling for a smooth cooking process.

2. 2

   Scrub the clams under cold water with a stiff brush to remove any sand or debris. Discard any that are already open or have cracked shells.

   Tip: Tap any open clams gently; they should close if still alive.

3. 3

   Place the clams directly on the grill grates, arranged in a single layer. Close the grill lid and cook for 3-4 minutes until the clams begin to open.

   Tip: Listen for a slight hiss as the shells pop open.

4. 4

   Once clams start opening, carefully transfer them to a large serving platter. Pour the garlic-oil mixture over the opened clams and drizzle with white wine.

   Tip: Work quickly to prevent the clams from drying out.

5. 5

   Grill the clams for another 2-3 minutes until all shells have opened fully. Discard any clams that remain closed.

   Tip: All clams should be fully open for even cooking and food safety.

6. 6

   Toss the rocket with the remaining 2 tablespoons of olive oil and squeeze of fresh lemon juice in a separate bowl. Season lightly with salt and pepper.

   Tip: Keep the rocket separate until serving to maintain its crispness.

7. 7

   Remove clams from heat and arrange on serving plates. Top each clam generously with fresh rocket, a sprinkle of parmesan, and fresh parsley.

   Tip: The residual heat will slightly wilt the rocket while keeping it tender.

8. 8

   Drizzle any remaining pan juices over the clams and serve immediately with lemon wedges on the side.

   Tip: Serve while still warm for the best flavor and texture.