Grilled Clams with Sweet Potato and Herb Butter

Instructions

1. 1

   Preheat grill to medium-high heat. Toss sweet potato wedges with 1 tablespoon olive oil, salt, and pepper. Arrange on grill grates and cook for 12-15 minutes, turning halfway through, until caramelized and tender.

   Tip: Pat sweet potatoes dry before oiling to help them crisp up on the grill.

2. 2

   While potatoes cook, melt 3 tablespoons butter in a small skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, then stir in fresh thyme, parsley, and lemon juice. Set herb butter aside and keep warm.

   Tip: Don't let the butter brown; keep the heat at medium to preserve the fresh herb flavors.

3. 3

   Toast panko breadcrumbs in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until golden. Transfer to a bowl and toss with remaining 3 tablespoons melted butter and a pinch of salt.

   Tip: Watch the breadcrumbs carefully as they can burn quickly.

4. 4

   Place clams directly on the grill grates with the hinged side down. Grill for 6-8 minutes until clams begin to open. Discard any that don't open.

   Tip: The clams will release steam as they cook; listen for the sizzle to know they're heating properly.

5. 5

   Once clams are open, spoon approximately 1 teaspoon of herb butter into each clam shell. Sprinkle the buttered breadcrumbs generously over each clam.

   Tip: Work quickly while clams are still hot so the butter and breadcrumbs adhere well.

6. 6

   Arrange grilled sweet potato wedges on a serving platter and top with the garlic herb-crusted clams. Drizzle any remaining herb butter around the platter and garnish with extra fresh parsley. Serve immediately with lemon wedges.

   Tip: Serve this dish as soon as possible to enjoy the clams at their most tender and the sweet potatoes while still warm.