Herb-Roasted Clams

• 1/2 cup (4 oz.) unsalted butter, softened
• 1 tablespoon fresh lemon juice (from 1 lemon)
• 2 teaspoons finely chopped jalapeno chile (from 1 chile)
• 2 teaspoons finely minced garlic
• 2 teaspoons finely chopped fresh flat-leaf parsley
• 1 teaspoon finely chopped fresh oregano
• 1 teaspoon finely chopped fresh thyme
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon fennel pollen
• 1/2 cup fresh white breadcrumbs, divided
• Sea salt
• 24 littleneck clams, scrubbed

1. Preheat broiler with oven rack about 6 inches from heat. Stir together butter, lemon juice, jalapeno, garlic, parsley, oregano, thyme, crushed pepper, fennel pollen, and 2 tablespoons of the breadcrumbs until incorporated.
2. Line a sheet pan with a 1-inch-deep layer of sea salt.
3. Shuck the clams and leave each in a half shell. Place them carefully on the salt, making sure clams are level and being careful not to lose any juices. Place 1 1/2 teaspoons of the butter-herb mixture on each clam. Sprinkle clams evenly with remaining 6 tablespoons breadcrumbs.
4. Broil until tops are golden brown, 3 to 4 minutes.

unsalted butter, lemon juice, chile, garlic, parsley, fresh oregano, thyme, red pepper, fennel pollen, fresh white breadcrumbs, salt, littleneck clams

Taken from www.myrecipes.com/recipe/herb-roasted-clams (may not work)