© Matthew Hranek
- SERVINGS: 8
Under the broiler, a thin slice of compound butter becomes a lightly garlicky herbed crumb topping for these clams.
- 2 sticks ( 1/2 pound) unsalted butter, at room temperature
- 3/4 cup cracker crumbs
- 1/2 cup finely chopped mixed herbs, such as parsley, chives, oregano and thyme
- 1 large egg yolk
- 1 tablespoon minced garlic
- 1/2 teaspoon Tabasco
- Rock salt
- 4 dozen freshly shucked littleneck clams, on the half shell
- 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.
- 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.
Make Ahead The butter can be refrigerated for 3 days or frozen for 1 week.