Grilled Clams with Aleppo Pepper, Tumeric, and Lime Butter

Posted by in Shared Member Recipes

Add to My Recipe Box

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.


1/2 cup (1 stick) unsalted butter, room temperature

2 teaspoons Aleppo pepper or 1 crushed red pepper flakes

1 teaspoon finely grated peeled turmeric or 1/2 ground dried turmeric

1 teaspoon finely grated lime zest

Kosher salt

Grilled Clams

Cilantro leaves with tender stems (for serving)


Place butter, Aleppo pepper, and turmeric in a small bowl.
 Add lime zest and mix until well combined; season with salt.

Add butter to bowl with Grilled Clams and toss to coat. Transfer to a serving platter and top with cilantro.

Do Ahead: Butter can be made 4 days ahead. Cover and chill; bring to room temperature before serving.