Ingredients
4tbspunsalted butter
2tbsphorseradish,drained
1tbspTabasco
¼tsplemon zest,finely grated
1tbspfresh lemon juice
¼tspsweet pimentón de la Vera,Spanish smoked paprika
salt
24littleneck clams
slices of crusty white bread,grilled
Preparation
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. Using tongs, carefully turn the clams over so the meat side is down. Grill for about 20 seconds longer, until the clam juices start simmering.
Transfer the clams to a serving bowl. Top each clam with about half a teaspoon of the horseradish-Tabasco sauce and serve with the grilled bread.
