Grilled Clams with Okra

Instructions

1. 1

   Preheat your grill to high heat, approximately 450°F. Pat the clams dry with paper towels and arrange okra on a large cutting board, tossing with 2 tablespoons of olive oil, salt, and pepper.

   Tip: Dry clams help them open more efficiently on the grill and prevent steaming.

2. 2

   Place okra directly on the grill grates and cook for 12-15 minutes, turning occasionally, until they develop a light char and are tender. Transfer to a serving platter and set aside.

   Tip: Okra cooks faster than clams, so start them first to ensure everything finishes together.

3. 3

   While okra cooks, prepare the butter mixture by combining softened butter, minced garlic, lemon zest, red pepper flakes, and half the fresh parsley in a small bowl; set aside.

   Tip: Making the compound butter beforehand allows flavors to meld for better taste.

4. 4

   Place clams directly on the grill with the rounded shell side down. Grill for 8-10 minutes until the shells open naturally. Discard any clams that don't open.

   Tip: Listen for a gentle sizzle; it indicates the clams are cooking properly.

5. 5

   Once clams begin to open, spoon approximately 1 teaspoon of the garlic butter mixture into each clam. Continue grilling for 2-3 minutes to allow butter to melt and flavors to infuse.

   Tip: The residual heat will melt the butter perfectly without overcooking the clam meat.

6. 6

   Remove clams from heat and arrange on the serving platter alongside the charred okra. Drizzle any remaining butter sauce over both components.

   Tip: Work quickly to keep clams warm and ensure optimal presentation.

7. 7

   Pour the white wine into the grill's drip pan or a small saucepan to deglaze any flavorful bits, then reduce by half over medium heat for 3-4 minutes. Drizzle this reduction over the clams.

   Tip: Deglazing captures all the smoky, caramelized flavors from the grill.

8. 8

   Finish by squeezing fresh lemon juice over the entire dish and garnish with remaining parsley and fresh thyme sprigs. Serve immediately while clams are still warm.

   Tip: Fresh lemon juice brightens all the flavors and adds a bright, coastal freshness.