Grilled Clams with Lotus Root

Instructions

1. 1

   Parboil lotus root slices in salted boiling water for 6-7 minutes until slightly tender but still firm. Drain and pat dry thoroughly.

   Tip: Drying the lotus root prevents steaming instead of grilling.

2. 2

   Brush both sides of lotus root slices with 2 tablespoons of melted butter and season lightly with salt and pepper.

3. 3

   Preheat your grill to medium-high heat. Place lotus root slices directly on the grill grates and cook for 3-4 minutes per side until golden grill marks form. Transfer to a warm plate.

   Tip: Don't move the lotus root too much while grilling to develop crispy exteriors.

4. 4

   On the same grill, arrange cleaned clams in a single layer with their flat shells facing up. Cover loosely with foil.

   Tip: Clams will open when ready, usually in 4-6 minutes.

5. 5

   While clams are grilling, melt remaining 4 tablespoons of butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

6. 6

   Pour white wine into the garlic butter and simmer for 2 minutes to reduce slightly. Add lemon juice and red pepper flakes, then season with salt and pepper to taste.

   Tip: The sauce should smell bright and garlicky.

7. 7

   Remove clams from the grill once they've opened and discard any that remain closed. Carefully pour any accumulated liquid into the sauce.

   Tip: Clam liquid (liquor) adds wonderful briny flavor to your sauce.

8. 8

   Arrange grilled lotus root on serving plates, top with grilled clams, and drizzle generously with the garlic wine sauce. Garnish with fresh parsley and serve immediately.

   Tip: Serve with crusty bread to soak up every drop of sauce.