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
1
teaspoon fennel seeds
½
cup (1 stick) unsalted butter, room temperature
2
tablespoons finely chopped fresh tarragon
½
garlic clove, finely grated
Kosher salt and freshly ground black pepper
Fennel fronds or dill sprigs (for serving)
Need to make a substitution?
Preparation
Step 1
Toast fennel seeds in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Let cool, then finely chop.
Step 2
Mix fennel seeds with butter, tarragon, and garlic in a small bowl until well combined. Season with salt and pepper.
Step 3
Add butter to bowl with Grilled Clams and toss to coat. Transfer to a serving platter and top with fennel fronds or dill sprigs.
Step 4
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