Grilled Clams with Artichoke and Garlic Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 450°F). While the grill heats, toss the artichoke halves with olive oil, salt, pepper, and half the fresh thyme in a bowl.

   Tip: Make sure your grill grates are clean and oiled to prevent sticking.

2. 2

   Place the artichoke hearts cut-side down on the grill and cook for 8-10 minutes until golden and tender, turning once halfway through. Set aside on a plate.

   Tip: The artichokes should have nice char marks and be fork-tender.

3. 3

   Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 2-3 minutes until fragrant and golden, stirring constantly to prevent burning.

   Tip: Watch the butter closely to achieve a light brown color without scorching.

4. 4

   Remove the garlic butter from heat and stir in fresh lemon juice, parsley, remaining thyme, and red pepper flakes if using. Season with a pinch of salt.

   Tip: The lemon juice will brighten the rich butter sauce beautifully.

5. 5

   Place clams directly on the grill grates and cover with the grill lid. Cook for 5-7 minutes until the shells begin to open. Discard any that don't open.

   Tip: Listen for the clams to naturally release as they steam open—this indicates they're cooked perfectly.

6. 6

   Transfer the opened clams to a large serving platter, nestling them with the grilled artichoke hearts. Drizzle the warm garlic butter sauce generously over everything.

   Tip: Work quickly to serve while everything is hot and the butter is still fragrant.