Grilled Clams with Herb, Lemon, and Garlic Butter

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#123374

serves/makes:

ready in:
30-60 minutes

ingredients

1/2 cup unsalted butter, at room temperature
2 sprigs thyme, leaves only
1/2 cup mixed chopped herbs such as tarragon, parsley, and basil
1 lemon, zest only
2 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
24 large Virginia clams
lemon wedges

directions

Mix together all ingredients except for the clams.

Lay butter out on a piece of wax paper or plastic wrap. Roll to form a log. Twist ends closed and place butter log in the freezer for at least 30 minutes.

Meanwhile, fire up a grill with coals or gas to medium hot. When grill is hot, lay clams out in a single layer (work in batches if they won't all fit). Clams should start to pop open after 3-4 minutes. Being careful to save the juices inside, remove clams from the grill as the shell opens.

Place open clams on a tray. While still hot, slice off one half inch of the compound butter for each clam and place inside the shell, on the clam itself. Serve clams while still hot with extra wedges of lemon.