Grilled Clams with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight meals because it comes together in just thirty minutes from start to table. Grilled clams with watercress feels fancy enough for company, but honestly it's so simple and straightforward that anyone can make it. The clams are absolutely delicious when kissed on the grill, and the peppery watercress provides a fresh, nutrient packed contrast that's full of vitamins and minerals. A little pancetta adds wonderful salty richness, while fresh lemon and herbs brighten everything up. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 24littleneck clams(cleaned and scrubbed)
- 710 mlfresh watercress(loosely packed, woody stems removed)
- 4 slicespancetta(diced into small pieces)
- 4 clovesgarlic(minced)
- 2fresh lemon(zest and juice)
- 6 tablespoonsextra virgin olive oil
- 237 mldry white wine
- 1 tablespoonred wine vinegar
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Heat your grill to medium-high heat, about 450°F. Pat the clams dry with paper towels and arrange them on a clean work surface.
Tip: Dry clams will open more evenly and prevent steaming rather than grilling.
- 2
In a small saucepan over medium heat, cook the diced pancetta until the fat renders and it becomes crispy, about 4-5 minutes. Remove with a slotted spoon and set aside, leaving 2 tablespoons of fat in the pan.
Tip: Save the rendered pancetta fat for building deep savory flavors.
- 3
Add minced garlic to the pancetta fat and sauté for about 1 minute until fragrant but not browned. Deglaze the pan with white wine, scraping up any browned bits, then remove from heat and let cool slightly.
Tip: Cooling the pan prevents the garlic from burning when you add the olive oil.
- 4
Whisk together the cooled garlic-wine mixture with 5 tablespoons of olive oil, lemon juice, red wine vinegar, lemon zest, salt, and pepper to create the emulsion. Taste and adjust seasoning as needed.
Tip: This emulsion can be made up to 2 hours ahead and kept at room temperature.
- 5
In a separate bowl, toss the watercress with 1 tablespoon of olive oil and a pinch of sea salt. Set aside.
Tip: Dress the watercress just before serving to maintain its crisp texture.
- 6
Place clams directly on the grill grates, hinge-side down. Grill for 5-8 minutes until the shells open wide. Discard any clams that don't open.
Tip: Listen for the clams to pop open slightly—this signals they're nearly done.
- 7
Transfer opened clams to a large serving platter, nestling them in their shells. Drizzle each clam generously with the garlic-lemon emulsion.
Tip: Work quickly while clams are still warm to distribute the sauce evenly.
- 8
Top each clam with a small cluster of dressed watercress, a sprinkle of crispy pancetta, and a few fresh thyme leaves. Serve immediately while still hot.
Tip: The contrast between warm clams and cool watercress creates an elegant presentation and texture.
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