SERVES 4 TO 6
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1 stick (4 ounces/115 g) unsalted butter, at room temperature
3 green onions, finely chopped
1 clove garlic, minced
1 jalapeño, seeds removed, minced
1⁄4 cup (10 g) fresh basil, finely chopped
1⁄4 cup (13 g) fresh parsley, finely chopped
1 lime, zested and juiced
1⁄2 teaspoon kosher salt
24 littleneck clams, scrubbed and rinsed
1 baguette, sliced and toasted, for serving