halfbakedharvest5.0
Grilled Clams with Charred Jalapeño Basil Butter.
This is one of those recipes that's barely a recipe. I mean, basically the recipe is for the butter. It's literally clams and butter. Simple as that, but the clams?? They could not be better.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●stove
📝 Preparation Steps
1
To make the Jalepeno Basil Butter, preheat the grill or grill pan to high heat.
2
Once the grill is hot, add the jalapeños and charr all over, about ⏱️ 2 minutes per side. Once charred, remove from the heat and place in a bowl to cool, cover with a dish towel. Once cool enough to handle slice the jalapeños in half, remove your desired amount of seeds and then finely dice.
jalapeños2
3
To a bowl mix together the softened butter, jalapeños, honey, basil, zest of 1 lemon and a pinch of salt. Mix until combined and then fold in the blue cheese (if using). The butter can be store in the fridge for up to 2 weeks. Before serve, leave the butter on the counter to soften or lightly melt over the stove.
jalapeños2honey1 tablespoonzest of 1 lemon
4
To make the clams, preheat the grill to high. Once hot, add the clams in a single layer, cover and cook until the clams open, about ⏱️ 5-10 minutes. Discard any clams that do not open. Toss the hot clams with the jalapeño butter and serve with more butter, toasted bread and corn. Enjoy warm!
Nutrition Facts
calories
807 kcal
fat Content
27 g
serving Size
1 serving
sugar Content
4 g
sodium Content
696 mg
protein Content
8 g
cholesterol Content
81 mg
carbohydrate Content
6 g
saturated Fat Content
17 g
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