Name: Grilled Clams with Aleppo Pepper, Tumeric, and Lime Butter
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; Grilled Clams; Cilantro leaves with tender stems (for serving)

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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 notes