Grilled Clams with Spiced Paprika Butter

Seven years ago I started working at a seafood restaurant that was owned by the family of one of my closest friends. I knew very little about food at that point. So little, in fact, that when a cook asked me if I wanted fried, sautéed, or broiled scallops I replied, “uh, which is better?”

I can hear my sisters laughing at me as I explain this story. Much like they did when I spent most of 2012 dunking everything in lobster cream sauce.

During my years there as a waitress I asked questions, sampled dishes (you know, for learning purposes) and got a real education on unique ways to prepare different types of seafood. One of my favorite things to eat was Drunken Clams.This clam dish with spiced paprika butter is different, but brings the same type of heat I am always looking for.  And to prove to you all how far I’ve come, I can say with utmost certainty that I prefer my clams grilled or steamed, not fried. 

Thanks Clam Bar, for showing me the way.

| Kate

Grilled Clams with Spiced Paprika Butter

Adapted via Bon Appetit

Yield - Serves 4

1 stick unsalted butter, room temperature
1¼ teaspoon regular or smoked paprika
1 teaspoon celery seeds
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
4 lbs. clams

Prepare grill for medium-high heat. Place clams directly on grill grate. Grill until they pop open, 3–5 minutes. Transfer clams to a large bowl, discarding any that are not open.

Mix butter, paprika, celery seeds, and cayenne in a small bowl until well combined; season with salt and black pepper.
Add butter to bowl with grilled clams and toss to coat. Serve.