Grilled Clams

by Michael
(Plymouth, MA, USA)

1 stick butter/margerine
1/4 cup salsa verde (green salsa)
pepper
2 lbs littleneck clams

Combine room temperature butter/margerine with salsa and pepper to taste. Roll into one inch diameter log and wrap with plastic then chill/freeze until firm.

Grill clams over high heat until shells open. Remove shell half without flesh. Add compound butter slice to clam half still over hot heat. When compound butter/margarine has melted serve immediately.