This is your answer to an easy-but-fancy summer dinner. Grilled clams on buttery preserved lemon orzo, bright grapefruit pesto on top, and a little Calabrian chili oil for heat. It feels special and takes almost no time at all!
Table of Contents
- Don’t be intimidated by your grill
- Everything you need to make this recipe
- How to make this grilled clams entree
- Servings and pairings
- Storage and make ahead recommendations
- Want more fish recipes?
- Recipe FAQs
- Grilled Clams with Lemon Orzo and Pesto Recipe
Don’t be intimidated by your grill
Don’t let the grill scare you off. Grilled clams look wildly impressive but are honestly one of the easiest things you can throw over the flames. Just set them on the grates and wait for the shells to pop open—done. No flipping, no fussing, no second-guessing yourself. They’re a total showstopper for any summer hang. Piled over preserved lemon orzo with a hit of grapefruit pesto and a drizzle of Calabrian chili oil, they’re basically the perfect dinner party move when you want to put in minimal effort and get maximum applause.
Everything you need to make this recipe
There are three main players here: the clams (obviously), the orzo, and a punchy, citrusy pesto. If you’re cooking this for a dinner party (highly recommend), you can knock out the pesto and the orzo a day ahead, then grill the clams while everyone’s hanging around with a glass of something cold in hand.
- [For the pesto] Basil + mint + pistachios + grapefruit zest & juice + olive oil + S&P + icy cold water: It’s a simple blend with major flavor. The grapefruit brings a hit of brightness and acidity that keeps it from feeling too heavy—fresh, zippy, a little unexpected.
- [For the orzo] Olive oil + orzo + butter + preserved lemons + chicken broth + black pepper. Buttery, lemony, salty in all the right ways, and honestly pretty hard to stop eating straight from the pot. It’s exactly the kind of starchy backdrop you want for piling on clams and spooning over pesto.
- [For the clams] Clams + Calabrian chili oil. They really don’t need much—just a hot grill to pop them open and release all that briny goodness. A drizzle of Calabrian chili oil over the top adds just enough heat to cut through all the sunny citrus vibes.
Kitchen equipment needed:
- chef’s knife
- blender or small bullet blender
- large skillet + stirring spoon
- outdoor grill (gas or charcoal) + grill tongs
- wide rimmed plate for serving (at least 12” wide)
How to make this grilled clams entrée
1. Make the pesto
Toss everything into a blender or food processor and blitz until it’s smooth and creamy. That’s it. No need to overthink it.
2. Make the orzo
Start by sautéing the preserved lemons in a little olive oil—this wakes them up and makes the whole kitchen smell amazing. Add the orzo to get it nice and toasty, then pour in the broth and simmer until tender. Finish with a generous knob of butter to make it extra rich and glossy.
3. Grill the clams
Get your grill hot and lay the clams right on the grates. They’ll start to pop open in just a few minutes. If you’re hosting, this is the perfect window to hand out some snacks and pour more wine.
4. Assemble
Dump the orzo onto a big serving platter, pile the grilled clams over the top, and drizzle everything with the pesto. Finish with a hit of Calabrian chili oil and, if you’re feeling fancy, some grilled lemon halves for squeezing over at the table.
Servings and pairings
These grilled clams are basically begging for a cold glass of something light and bright – the kind of wine you want to drink outside while the sun’s still up. Think crisp, mineral-driven whites like a Vermentino or Albariño, or even a chilled bottle of Muscadet if you’re feeling a little fancy. If you’d rather pop open something sparkling, a dry pét-nat or classic Brut will keep things lively.
Serve this as the centerpiece of a summer dinner party, a casual backyard hang, or any excuse to eat outside with friends. It’s colorful, packed with flavor, and light enough that everyone will still have room for dessert (or another round).
Storage and make ahead recommendations
If you’re making this for a dinner party, you can get a head start. The pesto and orzo are totally fine to prep ahead, but the clams are best served fresh, hot off the grill.
The day before
- Make the pesto: Blend everything up and stash it in the fridge overnight.
- Make the orzo: Cook the orzo according to the recipe below then store in the fridge overnight.
The day of
- Reheat the orzo: Add it to a large skillet over medium-low heat with a splash or two of broth to loosen it up. Warm it through until it’s nice and creamy again.
- Grill the clams: Toss them on the grill and let them open up—takes just a few minutes.
- Assemble: Spread the orzo out on a big platter, pile on the clams, spoon over the pesto, and finish with a drizzle of chili oil. Done.
The pesto will be the brightest and most vibrant if you make it the day you’re serving, but it still tastes (and looks) great after a night in the fridge. The orzo will keep for up to 4 days in an airtight container, and any leftover clams should be refrigerated within 2 hours and eaten within 2–3 days.
Want more fish recipes?
Here are a few of my favorite fish recipes from the blog — the ones I keep coming back to, over and over again.
Recipe FAQs
Can I make the pesto without grapefruit?
Definitely. If you’d rather skip the grapefruit, swap in lemon or lime juice and zest for brightness. It won’t have quite the same flavor, but it will still be fresh and citrusy.
What’s the best way to clean clams before grilling?
Give them a good scrub under cold running water to remove any grit on the shells. Then soak them in a bowl of cold water with a handful of salt for about 20–30 minutes. This helps them purge any sand inside. Rinse again before cooking.
Can I cook the clams another way if I don’t have a grill?
Absolutely. You can steam them in a pot with a splash of white wine or broth. Just cover and cook over medium heat until they pop open (usually about 5–7 minutes).
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
Print
Grilled Clams with Lemon Orzo and Pesto
- Total Time: 1 hour
- Yield: 2–4 servings 1x
Description
This is your answer to an easy-but-fancy summer dinner. Grilled clams on buttery preserved lemon orzo, bright grapefruit pesto on top, and a little Calabrian chili oil for heat. It feels special and takes almost no time at all!
Ingredients
Pesto
- 2 cups fresh basil
- 1/4 cup fresh mint
- 1 tbsp grapefruit zest
- 3 tbsp grapefruit juice
- 1/4 cup roasted & salted pistachios
- 1/2 cup extra virgin olive oil
- salt + black pepper as needed
- 2–4 tbsp ice cold water
Orzo
- 1 tbsp extra virgin olive oil
- 3 tbsp preserved lemons, finely chopped
- 1 and 1/2 cups dried orzo
- 2 cups chicken broth
- 3 tbsp unsalted butter
- black pepper as needed
Clams
- 30–50 littleneck clams (a good rule of thumb is 8–10 per person)
- 1 lemon, cut in half (optional garnish)
- Calabrian chili oil (optional garnish)
Instructions
- Make the pesto: Blend the basil, mint, pistachios, grapefruit zest and juice, olive oil, 1/2 tsp salt, a good crack of pepper, and 2 tbsp ice cold water until smooth and creamy. Add more water as needed until the pesto is creamy and slightly runny. Chill until ready to serve.
- Make the orzo: Heat the olive oil in a large skillet over medium heat. Add the preserved lemons, cooking for 1–2 minutes until fragrant. Stir in the orzo and toast for about 2 minutes. Pour in the chicken broth and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 8–10 minutes. Remove from heat and stir in the butter and plenty of black pepper. Cover until ready to serve.
- Grill the clams: Heat your grill to it’s highest heat setting. Place the cleaned clams directly on the grates and cook until they pop open, about 5-15 minutes (this time will vary depending on the temperature of your grill). While you’re at it, add the lemon halves cut-side down and grill until they’re nicely charred and caramelized.
- Assemble: Spoon the warm orzo onto a big platter, pile the grilled clams on top, drizzle generously with the pesto, and finish with a drizzle of Calabrian chili oil. Garnish with the grilled lemon halves and fresh herb leaves if desired. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop + Grill