Grilled Clams with Garlic

Instructions

1. 1

   Preheat grill to medium-high heat (about 400°F). Pat clams dry and arrange on a baking sheet for easy transport to the grill.

   Tip: Scrub clams under cold running water using a stiff brush to remove any sand or debris.

2. 2

   In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then stir in white wine, lemon juice, and red pepper flakes. Remove from heat and set aside.

   Tip: Don't let the garlic brown—keep the heat moderate to preserve its sweet flavor.

3. 3

   Arrange clams directly on the grill grates with the curved side down. Grill for 4-5 minutes until the shells start to open.

   Tip: Listen for a slight popping sound as the clams release their juices and begin to open.

4. 4

   Using a grill-safe spatula or tongs, carefully transfer opened clams to a serving platter. Discard any clams that don't open after 6 minutes.

   Tip: Work quickly to prevent the clams from overcooking and becoming rubbery.

5. 5

   Gently pour the garlic butter mixture over the opened clams, allowing it to pool in each shell. Sprinkle with fresh chopped parsley and thyme leaves.

   Tip: Reserve some of the butter sauce to drizzle over just before serving for extra flavor.

6. 6

   Season lightly with kosher salt and cracked black pepper. Serve immediately while the clams are still warm and the butter is melted.

   Tip: Place the platter on a bed of crushed ice to keep clams cool while maintaining their warmth from the grill.