Grilled Clams with Beetroot and Herb Butter

Instructions

1. 1

   Prepare the herb butter by combining softened butter, minced garlic, chopped parsley, and tarragon in a small bowl. Season with salt and pepper, mix until fully incorporated, and set aside.

   Tip: You can make the herb butter up to 2 hours ahead and refrigerate until needed.

2. 2

   Create the beetroot reduction by combining diced roasted beetroot, minced shallot, red wine vinegar, honey, and sea salt in a saucepan. Heat over medium-low heat for 5-7 minutes until flavors meld, then remove from heat and keep warm.

   Tip: If the reduction seems too thick, thin it slightly with a tablespoon of water.

3. 3

   Preheat your grill to high heat (around 450°F). Brush the grill grates with olive oil to prevent sticking.

   Tip: Allow the grill to heat for at least 10 minutes for proper searing.

4. 4

   Place clams directly on the grill grates with the flat shell facing up. Grill for 4-5 minutes until the shells begin to open and the clams release their liquids.

   Tip: Discard any clams that don't open; they were likely dead before cooking.

5. 5

   Once clams open, carefully place a small dollop (about 1 teaspoon) of herb butter into each clam shell. Allow the butter to melt for 30-45 seconds.

   Tip: Use tongs to handle the hot clams carefully to avoid burns.

6. 6

   Transfer grilled clams to serving plates, arranging them in a circle. Drizzle the warm beetroot reduction around and over each clam.

   Tip: Work quickly to keep the clams warm while plating.

7. 7

   Garnish with any remaining fresh herbs and serve immediately with lemon wedges on the side for squeezing.

   Tip: The acidity of fresh lemon brightens the dish and complements the earthy beetroot beautifully.