Under the broiler, a thin slice of compound butter becomes a lightly garlicky herbed crumb topping for these clams. Amazing Seafood Recipes
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.
The butter can be refrigerated for 3 days or frozen for 1 week.