Grilled Clams with Spicy Street Corn Butter
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Grilled Clams with Spicy Street Corn Butter

Prep: 10 minutes
Grill: 9 minutes • Serves: 4

Spicy Street Corn Butter

1/2 cup unsalted butter (1 stick), softened
1 tablespoon chopped fresh cilantro plus additional for serving
2 teaspoons lime zest
1 teaspoon paprika
1/4 teaspoon ground cayenne
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt

For Serving

3-1/2 pounds raw littleneck clams (about 48)
1 package (4 ears) husked sweet corn, each cut crosswise into 1-1/2-inch segments

1. Prepare outdoor grill for direct grilling over medium-high heat. Spicy Street Corn Butter: In medium heatproof bowl, with mixer on medium speed, beat all ingredients 1 minute or until well combined. Makes about 1/2 cup.

2. Place bowl with butter mixture on edge of hot grill rack; cook 1 minute or until melted. Remove butter from heat. Place clams and corn on hot grill rack; cover and cook corn 6 minutes or until grill marks appear and clams 8 minutes or until they begin to open, turning corn occasionally and basting corn with butter mixture every 3 minutes. Discard any clams that do not open; transfer clams and corn to serving bowl. Add remaining butter mixture; toss to coat. Makes about 48 clams and 4 ears of corn.

3. Serve corn mixture sprinkled with cilantro, if desired.

Approximate nutritional values per serving (12 clams; 1 ear of corn, 2 tablespoons butter mixture):
372 Calories, 25g Fat, 15g Saturated Fat, 101mg Cholesterol, 853mg Sodium,
21g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 18g Protein