Grilled Clams with Parsnip Puree and Herb Butter

Instructions

1. 1

   Preheat grill to medium-high heat (about 400°F) and oil the grates well to prevent sticking.

   Tip: Clean clams under cold running water with a brush to remove any sand or debris.

2. 2

   Place chopped parsnips in a pot with vegetable broth and bring to a boil. Reduce heat and simmer for 15-18 minutes until very tender and easily pierced with a fork.

   Tip: Use a vegetable peeler to remove the papery outer skin from parsnips for a smoother puree.

3. 3

   Drain parsnips and transfer to a blender with 2 tablespoons butter and heavy cream. Blend until silky smooth, then season with salt and pepper. Keep warm on low heat.

   Tip: Strain the puree through a fine mesh sieve for an ultra-refined texture if desired.

4. 4

   In a small saucepan, melt 4 tablespoons butter over medium heat until it turns golden brown and smells nutty, about 3-4 minutes. Stir in minced garlic, thyme, and parsley, then remove from heat.

   Tip: Watch the butter carefully to avoid burning; it should smell toasted but not scorched.

5. 5

   Brush clams lightly with olive oil and arrange directly on hot grill grates. Grill for 4-6 minutes, covered, until shells open slightly.

   Tip: Discard any clams that do not open after grilling.

6. 6

   Transfer opened clams to serving plates and drizzle with the herb-infused brown butter. Sprinkle with red pepper flakes and a squeeze of fresh lemon juice.

   Tip: Work quickly once clams open to prevent them from overcooking and becoming rubbery.

7. 7

   Spoon the warm parsnip puree around the clams as a base, then arrange 6 grilled clams per plate. Char the lemon halves on the grill for 2 minutes and serve alongside.

   Tip: For added presentation, garnish with fresh microgreens or additional chopped herbs.