Grilled Clams with Cassava Crust and Cilantro Butter

Instructions

1. 1

   Preheat grill to medium-high heat (about 400°F). Cut cassava fries into thin matchsticks, toss with 2 tablespoons olive oil, sea salt, and black pepper. Spread on a grill-safe baking sheet and set aside.

   Tip: Soak cassava in water for 10 minutes before cutting to make it easier to slice and prevent oxidation.

2. 2

   In a small bowl, combine 4 tablespoons softened butter with minced garlic, chopped cilantro, red pepper flakes, and a pinch of salt. Mix until well blended and set the cilantro butter aside.

   Tip: Make this compound butter ahead of time and refrigerate for better flavor development.

3. 3

   Place cassava fries directly on the grill grates and cook for 12-15 minutes, stirring occasionally, until golden and crispy on the edges. Transfer to a plate and keep warm.

   Tip: Use a grill basket if you prefer to keep the cassava contained and easier to manage.

4. 4

   Brush the grill grates with remaining olive oil. Arrange clams directly on the grill with their cup sides down. Grill for 3-4 minutes until shells begin to open.

   Tip: Discard any clams that do not open during cooking as they may be unsafe to eat.

5. 5

   Carefully open the clams further with a grill spatula. Top each clam with 0.5 teaspoon of cilantro butter and a light sprinkle of panko breadcrumbs.

   Tip: Keep the clam liquid in the shell as it adds briny flavor to the finished dish.

6. 6

   Continue grilling for 2-3 minutes until the breadcrumb topping is lightly golden and the clam meat is just cooked through. Squeeze lemon juice over the clams.

   Tip: Do not overcook the clams or they will become tough and rubbery.

7. 7

   Arrange grilled clams on a serving platter and surround with the crispy cassava fries. Drizzle any remaining cilantro butter over the top and serve immediately with lemon wedges.

   Tip: Serve with crusty bread to soak up any remaining butter and clam juices.