Grilled Clams With Garlic Butter - cooking recipe

Ingredients

For the Garlic Butter Sauce (Makes about 1/2 cup)
8 tablespoons cold unsalted butter, cut into small pieces
4 large garlic cloves, minced (about 3 tablespoons)
1/4 cup dry white wine
1/4 cup heavy cream
2 tablespoons minced fresh chives
kosher salt
fresh ground black pepper
For the Clams
at least 2 cups rock salt
1 1/2 lbs littleneck clams, well scrubbed (about 24)

Preparation

Prepare a medium fire.
To make the sauce: Heat 3 tablespoons of the butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but has not colored, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high, and simmer to reduce by half, about 8 minutes. Add the remaining 5 tablespoons butter one piece at a time, whisking constantly until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat, add the chives, and season with salt and pepper. Set aside in a warm spot until ready to serve.
Line a serving platter or plates with a bed of rock salt. Place the clams directly on the grill. Grill the clams, without turning them, until they pop open, 8 to 10 minutes. Immediately, and carefully, transfer the clams with tongs to the platter or plates. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.