Pop-Open Clams with Horseradish-Tabasco Sauce

Pop-Open Clams with Horseradish-Tabasco Sauce
Photo by © Anson Smart


  • ¼ teaspoon finely grated lemon zest
  • 2 dozen littleneck clams, scrubbed
  • Grilled slices of crusty white bread, for serving
  • ¼ teaspoon sweet pimentn de la Vera, Spanish smoked paprika
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons drained horseradish
  • + 2 more ingredients
    • Salt
    • 1 tablespoon Tabasco

Light a grill. In a small bowl, blend the butter with the horseradish, Tabasco, lemon zest, lemon juice and pimentón de la Vera. Season with salt. Arrange the clams over high heat and grill until they pop open, about 25 seconds. Using tongs, carefully turn the clams over so the meat side is down....

View full recipe at My Recipes


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