Grilled Clams with Mushroom and Garlic Butter

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). Pat the clams dry with paper towels and arrange them in a single layer on the grill grates, flat-side up.

   Tip: Drying the clams prevents sticking and helps them cook evenly.

2. 2

   Grill the clams for 8-10 minutes until the shells pop open and the meat is opaque. Transfer opened clams to a platter and discard any that don't open.

   Tip: Clams cook quickly, so watch them carefully to avoid overcooking the meat.

3. 3

   While the clams cook, melt 3 tablespoons of butter in a large skillet over medium-high heat on a side burner or stovetop.

   Tip: Use clarified butter or regular butter depending on your preference.

4. 4

   Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant, being careful not to burn it.

   Tip: Garlic burns quickly, so keep the heat moderate and stir constantly.

5. 5

   Add the sliced cremini and shiitake mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

   Tip: Don't overcrowd the pan; let mushrooms brown in a single layer for best flavor.

6. 6

   Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it reduce by half, about 2 minutes.

   Tip: The wine adds acidity and complexity to the mushroom sauce.

7. 7

   Remove the skillet from heat and stir in the remaining 3 tablespoons of butter along with fresh thyme, parsley, salt, and pepper until fully incorporated.

   Tip: Adding butter off heat creates a silky, emulsified sauce.

8. 8

   Spoon the warm mushroom-butter mixture over each grilled clam, dividing evenly. Garnish with additional fresh parsley and a pinch of red pepper flakes if desired.

   Tip: Serve immediately while the clams and sauce are still hot.

9. 9

   Arrange the filled clams on a serving platter and serve with lemon wedges on the side for squeezing over the top.

   Tip: Fresh lemon brightens the rich flavors of the butter and mushrooms.