These are incredible, and so easy! I made them as a little hors d'oeuvres for a BBQ this past weekend, but I think they were the star. I am looking forward to being back out in Southampton (with a grill) again next weekend so I can make them again! My friend Alice doesn't cook, so to gauge difficulty levels - she said even she could do this. Very simple and so, so tasty!
Ingredients:
A big handful of fresh herbs (I used basil, dill, tarragon, parsley, chives, and thyme from my garden)
1 tsp lemon zest
1/2 stick of butter, softened
big pinch of salt and pepper
2 dozen clams
Directions:
Finely chop up the herbs. Mash into the butter with lemon zest, salt, and pepper. Form into a log on a piece of Saran wrap and put in the fridge for an hour or more so it hardens. (Probably fine to do it right before and not refrigerate too.)
Put the grill on high. Put the clams directly on the grill and close the lid. Cook for 5-8 minutes, checking periodically.
Once they open, immediately take them off the grill. Try to keep all of the juice in the shells. (Can be hard for some when the clam sticks to the top shell instead of the bottom.) Discard any that don't open. Put clams on a platter and place a thin slice (or dollop if you didn't have time to harden it up) of the herb butter on each clam in its shell and let it melt for a minute. Serve!
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