Grilled Clams with Green Chile, Lime & Cilantro Butter
This dish can be served as either an appetizer or a light meal when accompanied by hearty grilled vegetables and crusty bread. It is a perfect appetizer to serve while the grill is heating or another food is cooking. The clams are a popular tapa and are not served with the green chile—I added it as a flavor enhancer. Oysters can be substituted for the clams if you wish.
Yield: 6 to 8 servings
48 clams in the shell, rinsed
About 1 tablespoon oatmeal, cornmeal or breadcrumbs
1/3 cup butter, melted
1/4 cup parched, peeled and minced green chile
1 teaspoon grated lime zest
3 tablespoons cilantro, coarsely chopped
- Soak clams in cold water with a sprinkle of oatmeal, cornmeal or breadcrumbs for 30 minutes to remove sand. Clams will exchange sand for the oatmeal, cornmeal or breadcrumbs.
- Mix together butter, chile, lime zest and cilantro.