Grilled Clams with Turnip Puree and Crispy Sage Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dinner party dishes because it looks fancy but comes together in just about an hour. Grilled clams are naturally sweet and briny, and pairing them with a silky turnip puree creates something truly special. Turnips are packed with vitamin C and fiber, making them wonderfully nutritious while adding an earthy sweetness to balance the brininess of the clams. What I love most about this recipe is its simplicity: you're working with just a handful of quality ingredients, and the crispy sage butter does all the heavy lifting in terms of flavor. The whole thing feels restaurant worthy, but honestly, it's straightforward enough for a weeknight if you've got a grill handy.
Ella x
Ingredients
- 24littleneck clams(scrubbed clean)
- 1½ poundsturnips(peeled and cubed)
- 6 tablespoonsunsalted butter(divided)
- 12fresh sage leaves(whole)
- 4garlic cloves(minced)
- 710 mldry white wine
- 237 mlvegetable stock
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1lemon(halved)
- 3 sprigsfresh thyme
- 1shallot(minced)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Place a grill-safe pan or basket on the grates to heat for 5 minutes.
Tip: A cast iron grill pan works perfectly for clams and prevents them from rolling or falling through the grates.
- 2
Boil the cubed turnips in salted water for 12-15 minutes until tender. Drain and set aside.
Tip: Don't overcook the turnips or they'll become waterlogged; they should be just fork-tender.
- 3
While turnips cook, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the minced shallot and garlic, sautéing for 2 minutes until fragrant. Pour in the white wine and vegetable stock, then add thyme sprigs. Simmer for 5 minutes.
Tip: This aromatic broth will be used both for steaming the clams and enriching the turnip puree.
- 4
Transfer cooked turnips to a food processor. Add 3 tablespoons of butter, 1/2 cup of the prepared broth, salt, and pepper. Pulse until smooth and creamy. Taste and adjust seasonings. Keep warm.
Tip: For an extra silky texture, press the puree through a fine-mesh sieve before serving.
- 5
Pat the clams dry and place them in the heated grill pan. Pour the remaining broth around them (not over them). Cover with foil and grill for 8-10 minutes, stirring once halfway through, until clams begin to open.
Tip: Discard any clams that don't open within 2 minutes of finishing cooking.
- 6
While clams finish cooking, make the sage butter: melt remaining 1 tablespoon of butter in a small skillet over medium heat. Add sage leaves and cook for 2-3 minutes until butter turns golden brown and sage is crispy.
Tip: Watch carefully—butter can burn quickly. You want a nutty aroma, not a burnt smell.
- 7
Divide the warm turnip puree among four shallow bowls. Arrange six grilled clams around each portion, pouring some of the cooking liquid over top.
Tip: Reserve the flavorful broth from the grill pan and spoon it generously over each serving.
- 8
Drizzle each bowl with the sage brown butter and crispy sage leaves. Serve immediately with lemon wedges for squeezing over the clams.
Tip: Serve with crusty bread to soak up the delicious broth and butter sauce.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.