Grilled Clams with Aleppo Pepper, Tumeric, and Lime Butter

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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.

Ingredients

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)

Instructions

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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