Grilled Clams with Aleppo Pepper, Tumeric, and Lime Butter
Michael Graydon & Nikole Herriott
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.
Recipe information
Yield
4 Servings
Ingredients
½ cup (1 stick) unsalted butter, room temperature
2 teaspoons Aleppo pepper or 1 crushed red pepper flakes
1 teaspoon finely grated peeled turmeric or ½ ground dried turmeric
1 teaspoon finely grated lime zest
Kosher salt
Cilantro leaves with tender stems (for serving)
Preparation
Step 1
Place butter, Aleppo pepper, and turmeric in a small bowl. Add lime zest and mix until well combined; season with salt.
Step 2
Add butter to bowl with Grilled Clams and toss to coat. Transfer to a serving platter and top with cilantro.
Step 3
Do Ahead: Butter can be made 4 days ahead. Cover and chill; bring to room temperature before serving.
Nutrition Per Serving
Calories (kcal) 310 Fat (g) 24 Saturated Fat (g) 15 Cholesterol (mg) 105 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 18 Sodium (mg) 820
