Grilled Clams with Aleppo Pepper, Tumeric, and Lime Butter
Yield: Servings: 4
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
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.
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