Food & Wine

spinner
Email this recipe

Pop-Open Clams with Horseradish-Tabasco Sauce

“You can’t get lazier than this,” says Marcia Kiesel, who simply puts clams on the hot grill and waits a minute or two for them to open and start sizzling. Then she takes them off the heat and tops them with a spicy sauce spiked with horseradish and Tabasco.

  • TOTAL TIME: 15 MIN
  • SERVINGS: 4 first-course servings
  • Fast
31 people have favorited this recipe
Review this recipe

Recipe

Ingredients

  1. 4 tablespoons unsalted butter, softened
  2. 2 tablespoons drained horseradish
  3. 1 tablespoon Tabasco
  4. 1/4 teaspoon finely grated lemon zest
  5. 1 tablespoon fresh lemon juice
  6. 1/4 teaspoon sweet pimentón de la Vera (Spanish smoked paprika)
  7. Salt
  8. 2 dozen littleneck clams, scrubbed
  9. Grilled slices of crusty white bread, for serving

Directions

  1. Light a grill. In a small bowl, blend the butter with the horseradish, Tabasco, lemon zest, lemon juice and pimentón de la Vera. Season with salt.
  2. Arrange the clams over high heat and grill until they pop open, about 25 seconds. Using tongs, carefully turn the clams over so the meat side is down. Grill for about 20 seconds longer, until the clam juices start simmering. Transfer the clams to a serving bowl. Top each clam with about 1/2 teaspoon of the horseradish-Tabasco sauce and serve with the grilled bread.

Reviews

Write a Review

Log in or sign up to review

User Reviews

(Average Rating)

This dish was very easy and really tasty.  We used the Horseradish-Tabasco sauce to brush on corn and grlled the corn and that was really good!

Posted by: BANANNIE on July 22, 2008

rating

tTHis was fantastic.

Posted by: BANANNIE on June 20, 2008

rating
Sign up for The Dish, our e-mail newsletter, for free weekly recipes.

Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!

E-mail:

MARKETPLACE

 

205