Grilled Clams with Turnip Puree and Crispy Sage Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.