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Grilled Clams with Lemon Orzo and Pesto

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  • Author: Lee Buchin
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://leessupperclub.com/grilled-clams-with-lemon-orzo-and-pesto/