Grilled Clams With Lemon-Cayenne Butter

• 1 large garlic clove, minced
• Large pinch kosher salt, more to taste
• 4 tablespoons unsalted butter, melted
• 2 teaspoons freshly squeezed lemon juice, more to taste
• Pinch cayenne pepper
• 2 dozen littleneck clams, scrubbed
• Chopped fresh chives, for serving

1. Using a mortar and pestle, or on a cutting board using flat part of a knife, mash together garlic and salt until a paste forms.
2. Scrape paste into a small bowl and stir in butter, lemon juice and cayenne.
3. Taste and make sure salt and lemon are balanced.
4. Preheat grill.
5. Place clams directly on grill grate or on a large baking pan in a single layer.
6. Cover grill and let clams cook for 2 minutes.
7. Open grill and check clams, using tongs to remove any that have opened, and transfer them to a large bowl.
8. Be careful not to spill clams juices when transferring them.
9. Close grill lid and check every 30 seconds, removing clams as they open.
10. Pour lemon-cayenne butter over clam bowl and toss lightly.
11. Serve hot, garnished with chives.

garlic, kosher salt, unsalted butter, freshly squeezed lemon juice, cayenne pepper, littleneck clams, fresh chives

Taken from cooking.nytimes.com/recipes/1012744 (may not work)