Grilled Clams with Green Bean and Garlic Butter

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400°F. Ensure grates are clean and lightly oiled to prevent sticking.

   Tip: Use a grill brush to clean cold grates before heating for best results.

2. 2

   Toss the green beans with 1 tablespoon of olive oil, salt, and pepper. Place them on a grill basket or skewer to prevent them from falling through the grates.

   Tip: Soak wooden skewers in water for 30 minutes before using to prevent burning.

3. 3

   In a small saucepan, melt butter over medium heat and sauté the minced garlic for 1-2 minutes until fragrant. Add the white wine and lemon juice, simmering for 2 minutes. Remove from heat and stir in parsley, lemon zest, and red pepper flakes.

   Tip: Don't let the garlic brown or it will become bitter.

4. 4

   Place the green beans on the grill and cook for 5-7 minutes, stirring occasionally, until they develop light char marks and are tender-crisp.

   Tip: For even cooking, arrange beans in a single layer and turn them halfway through.

5. 5

   Arrange the cleaned clams directly on the grill grates, cup-side down. Grill for 4-6 minutes until the shells begin to open, indicating they're cooked through.

   Tip: Discard any clams that don't open after cooking, as they may not be fresh.

6. 6

   Transfer the cooked clams to a large serving platter. Drizzle the garlic butter sauce generously over the open clams, allowing it to pool inside each shell.

   Tip: Work quickly when plating to keep the clams warm and the butter from solidifying.

7. 7

   Arrange the grilled green beans alongside the clams. Spoon any remaining garlic butter over the beans and clams, and serve immediately with crusty bread for soaking up the sauce.

   Tip: A squeeze of fresh lemon just before serving brightens all the flavors.