Grilled Clams with Corn

Instructions

1. 1

   Preheat your grill to medium-high heat, about 450°F. Brush the grates with oil to prevent sticking.

   Tip: Clean clams under cold running water and discard any that remain open when tapped.

2. 2

   Cut corn into halves lengthwise, then brush all sides with 1 tablespoon of butter. Season with salt and pepper. Place on the grill and cook for 8-10 minutes, turning occasionally, until kernels are lightly charred and tender.

   Tip: The charring adds a wonderful depth of flavor to the corn.

3. 3

   While corn cooks, prepare the garlic butter by melting 5 tablespoons butter in a small saucepan over low heat. Add minced garlic and cook for 1-2 minutes until fragrant, then remove from heat.

   Tip: Don't let the garlic brown; keep the heat low for a smooth, aromatic sauce.

4. 4

   Stir fresh parsley, thyme, lemon zest, and lemon juice into the garlic butter. Season with salt, pepper, and red pepper flakes. Set aside and keep warm.

   Tip: Reserve some fresh herbs for garnish at the end for a vibrant presentation.

5. 5

   Arrange clams on the grill in a single layer, hinge-side down. Pour a small splash of white wine over them and close the grill lid.

   Tip: The wine adds moisture and helps the clams steam open as they cook.

6. 6

   Grill for 4-6 minutes until the clam shells begin to open. Once opened, brush the insides generously with the garlic butter sauce.

   Tip: Discard any clams that don't open after cooking; they were likely dead before grilling.

7. 7

   Return clams to the grill for 1-2 more minutes to allow the butter to caramelize slightly and flavors to meld.

8. 8

   Transfer grilled corn to a serving platter and arrange open clams around it. Drizzle any remaining garlic butter sauce over the clams and corn, and garnish with additional fresh parsley and lemon wedges.

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