This recipe was developed for us by the amazing Adrienne Anderson: food stylist, chef, potter, world explorer, and lover of arcane, obscure phenomena.
Clam butter is delicious on corn on the cob, in polenta and pasta, and on toast and bruschetta of all kinds. It loves radishes. Adventurous types might even enjoy it on popcorn with Old Bay. This recipe makes about a cup.
1/2 pound butter, at room temperature
3 cloves garlic (or to taste), minced to a paste
1 pound purple or manila clams, steamed, shucked and minced
1 teaspoon kosher salt
In a stand mixer with a paddle attachment, cream the butter and garlic until the butter is light and fluffy. Add the minced clams and mix. (You can also do this in a food processor; the butter just won't be as fluffy.) Season with kosher salt to taste, about 1 teaspoon. Cover and refrigerate for up to 1 month.