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.
Ingredients
4 Servings
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