Grilled Clams with Carrot and Garlic Butter

Instructions

1. 1

   Prepare a grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: If using charcoal, allow coals to become white-hot for even heating.

2. 2

   In a small saucepan over medium heat, sauté the diced carrots and minced shallot in 2 tablespoons of butter for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.

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

3. 3

   Add the white wine to the carrot mixture and let it reduce by half, about 2 minutes. Remove from heat.

   Tip: This concentrates the flavors and burns off the alcohol.

4. 4

   Stir in the remaining 4 tablespoons of cold butter, lemon zest, lemon juice, fresh parsley, salt, pepper, and red pepper flakes. Mix until well combined and set aside.

   Tip: The cold butter will create a silky, emulsified sauce.

5. 5

   Place cleaned clams directly on the grill grates, flat-side up. Grill for 4-6 minutes without moving them.

   Tip: Wait for the clams to naturally open—this is a sign they're cooked.

6. 6

   Once the clams open, carefully transfer them to a serving platter using tongs. Discard any clams that don't open.

   Tip: Open clams will release delicious juices into their shells.

7. 7

   Spoon the warm carrot-garlic butter mixture evenly into the open clams, distributing the carrots and herbs among them.

   Tip: Work quickly to serve the clams while they're still hot.

8. 8

   Garnish with additional fresh parsley and a squeeze of fresh lemon juice. Serve immediately with crusty bread to soak up the remaining sauce.

   Tip: Serve with chilled white wine or a crisp pale ale for the best pairing.