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
In a small bowl, mix together the butter, onions, garlic, jalapeño, basil, parsley, lime zest, and salt. If you’re not using the jalapeño butter immediately, refrigerate it until ready to use. Just before serving, gently melt the butter in a saucepan over low heat.
Preheat a grill over medium-high heat to about 400oF (205 ̊C). Place the clams directly on the grill. Cook just until the clams pop open, 5 to 6 minutes. Remove them to a platter or news- paper, discarding any clams that do not open. Spoon a little jalapeño butter over each clam and drizzle them with the lime juice. Serve the clams with toasted slices of baguette and the remaining butter on the side.
