Broiled Clams

• FAST
• MAKE-AHEAD

Ingredients

1. 2 sticks ( 1/2 pound) unsalted butter, at room temperature
2. 3/4 cup cracker crumbs
3. 1/2 cup finely chopped mixed herbs, such as parsley, chives, oregano and thyme
4. 1 large egg yolk
5. 1 tablespoon minced garlic
6. 1/2 teaspoon Tabasco
7. Rock salt
8. 4 dozen freshly shucked littleneck clams, on the half shell

1. In a medium bowl, combine the butter, cracker crumbs, herbs, egg yolk, garlic and Tabasco. Scrape the butter onto a sheet of plastic wrap and roll it into a 12-inch log. Refrigerate until firm.
2. Preheat the broiler. Spread rock salt on a large rimmed baking sheet and set the clams on the salt. Top each clam with a 1/8-inch-thick slice of the herb butter and broil the clams 8 inches from the heat for about 10 minutes, shifting the pan as necessary, until the clams are deep golden and bubbling. Serve at once.