Grilled Clams with Rocket
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite summer recipes because it comes together in just thirty minutes and tastes absolutely restaurant quality. Grilled clams with rocket is elegant enough for company but simple enough for a weeknight dinner. The clams are a fantastic source of lean protein and iron, which keeps you energized, and when you grill them with garlic and white wine, they become incredibly tender and flavorful. Tossing them with peppery rocket, fresh lemon, and a sprinkle of parmesan creates this beautiful contrast of briny and bright that honestly makes you feel like you're dining at the coast. My friends always ask for this recipe, and I love sharing it because once you try it, you'll realize grilling clams is far easier than most people think.
Ella x
Ingredients
- 24littleneck clams(cleaned and rinsed)
- 6 tablespoonsextra virgin olive oil
- 4fresh garlic cloves(minced)
- 710 mlfresh rocket (arugula)(loosely packed)
- 2lemon(1 zested, 1 halved for juice)
- ½ teaspoonred chilli flakes
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper(freshly ground)
- 118 mlwhite wine(dry)
- 2 tablespoonsfresh parsley(finely chopped)
- 3 tablespoonsparmesan cheese(grated)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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