Ingredients
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2 lbs cherrystone clams
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1 serrano chili pepper
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1/2 cup (1 stick) unsalted butter, cut up
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1/4 cup fresh cilantro
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1 tbsp lime juice
Steps
1
Scrub the clams. Place in a large bowl and cover with cold water. Refrigerate 20 min. Set grill to high.
2
Meanwhile, thinly slice the chili pepper and place in a medium, microwave-safe bowl, along with the butter. Cover and microwave 2 min., until butter melts. Finely chop the cilantro and stir into butter, along with lime juice.
3
Remove clams from water without disturbing any sand at the bottom of the bowl. Rinse clams in colander and place on hot grill. Cover and cook 8–10 min., until clams open (discard any that never open). Serve immediately with butter
