Grilled Clams with Celery

Instructions

1. 1

   Preheat your grill to high heat, ensuring grates are clean and lightly oiled to prevent sticking.

   Tip: Clean grates with a grill brush while the grill heats for easier cleaning and better char marks.

2. 2

   In a small bowl, combine softened butter, minced garlic, lemon juice, chopped parsley, and red pepper flakes. Season with a pinch of salt and pepper. Set the garlic butter mixture aside.

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

3. 3

   In another bowl, toss the sliced celery with olive oil, a squeeze of lemon juice, sea salt, and black pepper. Set aside as your celery slaw.

   Tip: The acidic lemon juice will gently soften the celery while keeping it crisp and fresh.

4. 4

   Place clams directly on the hot grill grates, flat side down. Grill for 3-4 minutes until the shells open naturally.

   Tip: Don't force the shells open; let the heat do the work. Discard any clams that don't open.

5. 5

   Using tongs, carefully flip the clams and spoon a small dollop of garlic butter into each opened clam.

   Tip: Work quickly to keep the clams from drying out. The residual heat will melt the butter beautifully.

6. 6

   Grill for an additional 2-3 minutes until the butter is melted and the clams are cooked through with slightly charred edges.

   Tip: Look for the clam meat to become opaque and slightly firm to indicate doneness.

7. 7

   Transfer the grilled clams to a serving platter, arranging them in a circle. Top the celery slaw in the center of the platter.

   Tip: Serve immediately while the clams are still warm and the butter is glossy.

8. 8

   Drizzle any remaining garlic butter over the clams and celery, garnish with extra parsley, and serve with grilled bread for dipping.

   Tip: The bread is essential for soaking up every drop of the delicious garlic butter and clam juices.