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
How to Make It
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.
Open clams, and discard top shell. Loosen meat from bottom shell, and rinse in cold water.
Cut butter into 1/8-inch-thick slices, and place 1 slice on each clam.
Broil 5 inches from heat 5 minutes or until golden brown.
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.