Broiled Clams With Herb Butter

• 1 1/4 cups unsalted butter, softened
• 3/4 cup saltine cracker crumbs (about 15 saltine crackers)
• 1 egg yolk
• 1 garlic clove, minced
• 1/3 cup chopped parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon hot sauce
• 36 large littleneck clams

1. Beat butter at high speed with an electric mixer until fluffy. Add cracker crumbs, egg yolk, and garlic, beating until blended. Stir in parsley and next 5 ingredients. Place butter mixture on wax paper, and roll into a log 1 1/2-inches in diameter. Chill until firm.
2. Open clams, and discard top shell. Loosen meat from bottom shell, and rinse in cold water.
3. Cut butter into 1/8-inch-thick slices, and place 1 slice on each clam.
4. Broil 5 inches from heat 5 minutes or until golden brown.
5. NOTE: Any remaining butter can be wrapped and stored in the freezer or refrigerator. Because of the risk of salmonella in the raw yolk, butter must be cooked in a heated recipe and not used as a cold spread.

unsalted butter, saltine cracker crumbs, egg yolk, garlic, parsley, thyme, fresh chives, salt, freshly ground pepper, hot sauce, littleneck clams

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