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 (makes about ½ cup butter) Servings
Ingredients
½ cup (1 stick) unsalted butter, room temperature
1¼ teaspoon hot smoked paprika
1 teaspoon celery seeds
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Celery leaves (for serving)
Preparation
Step 1
Mix butter, paprika, celery seeds, and cayenne in a small bowl until well combined; season with salt and black pepper.
Step 2
Add butter to bowl with Grilled Clams and toss to coat. Transfer to a serving platter and top with celery leaves.
Step 3
Do Ahead: Butter can be made 4 days ahead. Cover and chill; bring to room temperature before serving.
Nutrition Per Serving
Calories (kcal) 310 Fat (g) 25 Saturated Fat (g) 15 Cholesterol (mg) 105 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 18 Sodium (mg) 820
