Grilled Clams with Spinach

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.

   Tip: Place clams in the freezer for 15 minutes before grilling—this helps them release from their shells more easily.

2. 2

   In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Add the diced shallot and cook for 2 minutes until softened.

   Tip: Keep the skillet off the grill so you can prepare the spinach mixture while clams cook.

3. 3

   Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.

   Tip: Stir constantly to ensure even cooking and prevent browning.

4. 4

   Pour in the white wine and bring to a gentle simmer, then add the chopped spinach. Cook for 3-4 minutes, stirring occasionally, until the spinach is wilted and the wine has reduced slightly.

   Tip: The spinach will release water as it cooks, so don't worry if it seems wet at first.

5. 5

   Remove the skillet from heat and stir in the remaining 2 tablespoons of butter, lemon juice, sea salt, black pepper, and red pepper flakes. Taste and adjust seasonings as needed.

   Tip: The butter will melt into the sauce, creating a luxurious coating for the clams.

6. 6

   Place the cleaned clams directly on the preheated grill grates, flat side down. Grill for 5-8 minutes until the shells begin to pop open.

   Tip: Listen for the shells to crack open—this signals they're ready. Don't force them open; let the heat do the work.

7. 7

   As each clam opens, carefully transfer it to a serving platter, discarding any that haven't opened after 8 minutes. Work in batches if necessary.

   Tip: Use tongs to avoid burns from the hot shells.

8. 8

   Spoon a generous amount of the warm spinach and wine mixture into each open clam shell, distributing evenly across all 24 clams.

   Tip: Work quickly so the clams stay warm while you're filling them.

9. 9

   Garnish each clam with fresh chopped parsley and serve immediately while the clams are still hot and the spinach is steaming.

   Tip: Serve with crusty bread to soak up any remaining sauce at the bottom of the shells.