Grilled Clams with Broccoli

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. While heating, prepare a garlic butter by melting 6 tablespoons of butter in a small saucepan over low heat, then add minced garlic and sauté gently for 2 minutes until fragrant.

   Tip: Don't let the garlic brown or it will become bitter.

2. 2

   Toss the broccoli florets with 3 tablespoons of olive oil, sea salt, and black pepper in a large bowl, ensuring each piece is evenly coated.

   Tip: Uniform coating helps the broccoli grill evenly without burning.

3. 3

   Place broccoli florets directly on the grill grates in a single layer. Grill for 8-10 minutes, turning occasionally with tongs, until the florets develop dark char marks and are tender-crisp.

   Tip: Don't move them too frequently; let them sit to develop color.

4. 4

   Transfer the grilled broccoli to a serving platter and drizzle with 1 tablespoon of fresh lemon juice, then sprinkle with half of the chopped parsley. Set aside and keep warm.

5. 5

   Increase grill heat slightly to high. Arrange the cleaned clams directly on the grill grates in a single layer, hinge side down.

   Tip: The hinge side down prevents the liquid inside from spilling out.

6. 6

   Grill the clams for 5-7 minutes until the shells begin to open. Once opened, remove each clam with tongs and place on the serving platter with the broccoli.

   Tip: Discard any clams that don't open; they may not be fresh.

7. 7

   Pour the white wine into the garlic butter mixture and remove from heat. Stir in the remaining 1 tablespoon of olive oil and 2 tablespoons of fresh lemon juice.

   Tip: Adding wine to the butter creates a rich, flavorful sauce.

8. 8

   Drizzle the warm garlic butter sauce generously over the grilled clams and broccoli. Sprinkle with remaining parsley and red pepper flakes for a finishing touch.

   Tip: Serve immediately while everything is still hot and the butter is warm.