POP-OPEN CLAMS WITH A WAKE-UP NEW YEAR’S SAUCE

The winter holidays are joyous but for both guests and chefs the days can be exhausting.  Private clubs in England often offer their members a unique bracer – grilled clams topped with horseradish, Tabasco AND paprika.  

Served with toasted bread, it’s an easy lifesaver when the sight of another dessert is just too much.

POP-OPEN CLAMS WITH GENTLEMEN’S WAKE-UP

Ingredients

  • 4 tbsps unsalted butter, softened
  • 2 tbsps drained horseradish
  • 1 tbspTabasco
  • 1/4 tsp finely grated lemon zest
  • 1 tbap fresh lemon juice
  • 1/4 tsp Spanish smoked paprika
  • Salt to taste
  • 2 dozen Taylor Manila Clams
  • Grilled slices of crusty white bread, for serving

Directions

  1. Light a grill.
  2. In a small bowl, blend the butter with the horseradish, Tabasco, lemon zest, lemon juice and paprika.
  3. Season with salt.
  4. Arrange the clams over high heat and grill until they pop open, about 25 seconds.
  5. Using tongs, carefully turn the clams over so the meat side is down.
  6. Grill for about 20 seconds longer, until the clam juices start simmering.
  7. Transfer the clams to a serving bowl.
  8. Top each clam with about 1/2 teaspoon of the horseradish-Tabasco sauce.
  9. Serve with the grilled bread.