Michael Graydon & Nikole Herriott
When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.
Recipe information
Yield
4 Servings
Ingredients
½ cup unsalted butter (1 stick), room temperature
½ small shallot, finely chopped
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
2 teaspoons finely grated lemon zest
Kosher salt and freshly ground black pepper
Basil and parsley leaves (for serving)
Preparation
Step 1
Mix butter, shallot, chives, and parsley in a small bowl. Add lemon zest and mix until well combined; season with salt and pepper.
Step 2
Add butter mixture to bowl with Grilled Clams and toss to coat. Transfer to a serving platter and top with basil and parsley.
Step 3
Do Ahead: Butter can be made 4 days ahead; bring to room temperature before serving.
Nutrition Per Serving
Calories (kcal) 310 Fat (g) 24 Saturated Fat (g) 15 Cholesterol (mg) 105 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 18 Sodium (mg) 820
