Grilled Clams with Pea Purée and Garlic Butter

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the frozen peas for 4 minutes until tender. Drain and set aside to cool slightly.

   Tip: Don't overcook the peas; they should remain bright green for the best color and flavor.

2. 2

   Blend the cooked peas with 2 tablespoons of butter, 1 minced garlic clove, lemon zest, sea salt, and black pepper until smooth and creamy. Adjust seasoning to taste and set aside.

   Tip: For extra creaminess, add 2 tablespoons of heavy cream or crème fraîche to the pea purée.

3. 3

   Preheat your grill to medium-high heat and oil the grates lightly with olive oil to prevent sticking.

   Tip: If using a charcoal grill, wait until coals are glowing white before grilling.

4. 4

   In a small saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the remaining 4 minced garlic cloves and fresh thyme sprigs, cooking for 2-3 minutes until fragrant but not browned.

   Tip: Keep the garlic butter warm on the side of your grill; it will be drizzled over the clams.

5. 5

   Place the cleaned clams directly on the grill grates, hinge side down. Grill for 4-6 minutes until the clams begin to open.

   Tip: Discard any clams that don't open after 8 minutes of cooking; they were likely dead before grilling.

6. 6

   Once the clams start opening, carefully transfer them to a serving platter and squeeze fresh lemon juice over them.

   Tip: Use tongs or a grill spatula to handle the hot clams and protect your hands.

7. 7

   Spoon about 1 tablespoon of the pea purée into or alongside each open clam.

   Tip: For a more elegant presentation, pipe the pea purée using a small pastry bag.

8. 8

   Drizzle the warm garlic butter over each clam, then garnish with fresh parsley and a light sprinkle of red pepper flakes. Serve immediately with lemon wedges on the side.

   Tip: Have everything prepared and ready before the clams hit the grill for a seamless plating experience.