Grilled Clams with Crispy Potato Cake and Garlic Butter

Instructions

1. 1

   Prepare the potatoes by patting the shredded potatoes dry with a clean kitchen towel to remove excess moisture. This ensures they will crisp properly when cooked.

   Tip: Use a salad spinner or squeeze the potatoes in cheesecloth to maximize dryness for crispier results.

2. 2

   Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the shredded potatoes, sprinkle with half the sea salt, and press down firmly. Cook undisturbed for 8-10 minutes until the bottom forms a golden crust.

   Tip: Listen for a gentle sizzling sound; this indicates proper browning is occurring.

3. 3

   Flip the potato cake carefully in sections and cook the other side for another 7-8 minutes until golden brown. Transfer to a cutting board and cut into 4 wedges. Keep warm.

   Tip: If flipping is difficult, slide the potato cake onto a plate, invert the skillet over it, and flip together.

4. 4

   Prepare the garlic butter by melting 6 tablespoons of butter in a small saucepan over low heat. Add the minced garlic, red pepper flakes, and remaining sea salt. Simmer gently for 3-4 minutes until fragrant, then stir in the fresh parsley. Set aside.

   Tip: Do not let the garlic brown; keep the heat low to infuse the butter gently without burning.

5. 5

   Preheat a grill or grill pan to high heat (approximately 450°F). Brush the grill grates with the remaining tablespoon of olive oil to prevent sticking.

   Tip: If using a grill pan indoors, ensure proper ventilation as the clams will release steam.

6. 6

   Place the cleaned clams directly on the hot grill with the flat shell side facing up. Grill for 4-6 minutes until the shells begin to open. Discard any clams that do not open.

   Tip: Listen for the shells to pop open; this indicates they are ready. Do not overcook or the meat becomes tough.

7. 7

   Carefully pour a small amount of the garlic butter into each open clam shell. Drizzle any remaining garlic butter over the grilled clams.

   Tip: Work quickly as the clams will continue cooking from residual heat.

8. 8

   Arrange each warm potato cake wedge on a serving plate and top with 6 grilled clams. Garnish with additional fresh parsley and serve immediately with lemon wedges on the side.

   Tip: Serve this dish immediately while the potatoes are still crispy and the clams are hot.