Grilled Clams with Charred Brussels Sprouts and Garlic Butter

Instructions

1. 1

   Preheat your grill to medium-high heat, about 450°F. Place the halved brussels sprouts on a large bowl, toss with 2 tablespoons of olive oil, salt, and pepper until evenly coated.

   Tip: Ensure brussels sprout cut-sides will face down on the grill for maximum charring.

2. 2

   Grill brussels sprouts for 6-8 minutes per side until the outer leaves are deeply charred and the centers are tender. Transfer to a serving platter.

   Tip: Don't move them around too much on the grill; let them sit to develop a golden crust.

3. 3

   In a small saucepan over medium-low heat, melt 4 tablespoons of butter with the minced garlic, red pepper flakes, and lemon zest. Simmer for 2-3 minutes until fragrant, then remove from heat and stir in the fresh lemon juice.

4. 4

   Brush the clam shells lightly with the remaining olive oil. Arrange clams on the grill grates with the cup-side down, leaving space between each clam.

   Tip: Position clams so any liquid stays inside the shell as it opens.

5. 5

   Grill clams for 3-4 minutes without moving them. Once they begin to open, carefully pour about 1 teaspoon of white wine into each clam.

   Tip: Discard any clams that don't open within 5 minutes; they may be unsafe to eat.

6. 6

   Continue grilling for another 1-2 minutes until all clams are fully opened and the meat is just cooked through. Transfer to the platter with brussels sprouts.

   Tip: The clam meat will be opaque and slightly firm when done; avoid overcooking or they'll become rubbery.

7. 7

   Drizzle the warm garlic butter generously over the grilled clams, allowing it to pool in each shell. Sprinkle the charred brussels sprouts with fresh parsley.

   Tip: Reserve some extra garlic butter to serve on the side for dipping.

8. 8

   Serve immediately while the clams and brussels sprouts are still warm, with fresh lemon wedges on the side for additional brightness.