Pop-Open Clams with Horseradish-Tabasco Sauce

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

Ingredients

  • 1 tablespoon(s) Tabasco
  • 0.25 teaspoon(s) sweet pimentón de la Vera
  • 2 dozen littleneck clams
  • Grilled slices of crusty white bread
  • 2 tablespoon(s) drained horseradish
  • 4 tablespoon(s) unsalted butter
  • 1 tablespoon(s) fresh lemon juice
  • + 2 more ingredients
    • 0.25 teaspoon(s) finely grated lemon zest
    • Salt

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 Food & Wine

Comments

Variations on Pop-Open Clams with Horseradish-Tabasco Sauce

  • Pop-Open Clams with Horseradish-Tabasco Sauce
    • 1/4 teaspoon finely grated lemon zest
    • 2 dozen littleneck clams, scrubbed
    • Grilled slices of crusty white bread, for serving
    • +5 other ingredients


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