Grilled Clams with Pumpkin Butter and Sage

Instructions

1. 1

   Prepare the pumpkin butter by melting 3 tablespoons of butter in a saucepan over medium heat. Sauté the minced garlic and diced shallot until softened, about 2 minutes.

   Tip: Keep the heat moderate to avoid browning the garlic, which can turn bitter.

2. 2

   Add the pumpkin puree, white wine, and vegetable broth to the pan. Stir in the nutmeg, salt, and pepper. Simmer for 8-10 minutes, stirring occasionally, until the mixture thickens and flavors meld together.

   Tip: The sauce should coat the back of a spoon when ready.

3. 3

   While the pumpkin sauce simmers, prepare the sage butter by heating the remaining 3 tablespoons of butter in a small skillet over medium heat. Once foaming, add the sage leaves and cook for 1-2 minutes until the sage becomes crispy and the butter turns golden brown.

   Tip: Watch carefully as the butter can burn quickly; remove from heat immediately when golden.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Brush the grates with oil to prevent sticking.

   Tip: A hot grill ensures the clams open quickly and develop a nice char.

5. 5

   Place the cleaned clams directly on the grill grates with the hinge side facing down. Close the lid and grill for 5-7 minutes until the clams begin to open.

   Tip: Discard any clams that do not open, as they may be unsafe to eat.

6. 6

   Transfer the opened clams to a serving platter. Spoon about 1 tablespoon of warm pumpkin butter into each clam shell.

   Tip: Work quickly so the clams stay warm and the butter soaks into the meat.

7. 7

   Drizzle the crispy sage butter and a few of the golden sage leaves over each clam.

   Tip: Reserve some of the sage leaves for garnish and the remaining butter to drizzle on top.

8. 8

   Arrange the grilled clams on serving plates and serve immediately with fresh lemon wedges on the side.

   Tip: Squeeze fresh lemon juice over the clams just before eating to brighten the flavors.