Grilled Clams with Radish and Herb Butter

Instructions

1. 1

   Prepare your grill for high heat, aiming for a temperature around 450°F. While the grill heats, mix softened butter with minced garlic, chopped parsley, chives, lemon juice, sea salt, black pepper, and red pepper flakes in a small bowl until well combined.

   Tip: You can make the herb butter up to 2 days ahead and refrigerate it.

2. 2

   Pat the cleaned clams dry with paper towels. Arrange the thinly sliced radishes on a serving platter and drizzle lightly with olive oil, then set aside.

   Tip: Slice radishes just before serving to maintain their crisp texture and vibrant color.

3. 3

   Place the clams directly on the hot grill grates, arranging them so they sit flat and stable. Grill for 4-5 minutes until the shells begin to open and char slightly.

   Tip: Listen for the clam shells to crack open slightly—this signals they're ready to flip.

4. 4

   Using tongs, carefully flip each clam and immediately top the opened side with about 1 teaspoon of the herb butter. Grill for another 3-4 minutes until the clams are fully opened and the butter has melted.

   Tip: Discard any clams that don't open after grilling—they may not be safe to eat.

5. 5

   Transfer the grilled clams to a large serving platter, pouring any accumulated juices and melted butter from the shells into a small sauce bowl. Drizzle the remaining herb butter over the clams.

   Tip: Work quickly when transferring to keep the clams warm.

6. 6

   Arrange the dressed radish slices around and on top of the clams for color and freshness. Pour the white wine into the butter sauce bowl and whisk together, then drizzle this mixture over the dish.

   Tip: The crisp, peppery radish contrasts beautifully with the rich, buttery clams.

7. 7

   Garnish with additional fresh parsley and a few chives, then serve immediately while the clams are still warm and the butter is melted.

   Tip: Have guests use the clam shells to scoop up any extra butter sauce from the platter.