Grilled Clams with Spinach
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes and tastes like you've spent hours in the kitchen. The beauty of grilled clams is that they open up naturally on the heat, creating little cups for a garlicky spinach mixture that's absolutely irresistible. Spinach is packed with iron and nutrients, so you're getting something genuinely good for you alongside pure indulgence. The whole dish feels fancy enough for company but simple enough that even a weeknight cook can pull it off without stress.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 946 mlfresh spinach(roughly chopped)
- 5garlic cloves(minced)
- 177 mldry white wine
- 4 tablespoonsunsalted butter(divided)
- 2 tablespoonsolive oil
- 1shallot(finely diced)
- 2 tablespoonslemon juice
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 3 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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