Yesterday was another sunny day, so what better time to cook all foods outdoors. We got a bag of 50 littleneck clams, put them into a roasting pan with a little water and steamed them on the grill. We found an herbed butter recipe in Bon Appetit, put it on the steamed clams once they opened and served it with fresh, crunchy bread.
Herb Butter
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp. chopped flat-leaf parsley
1 Tbsp. chopped fresh dill
1 Tbsp. chopped scallion
1 Tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper
Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper.
When clams open, dot with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.
Wine served: Hacienda Dl Plata Reflejo Rose, Mendoza, Argentina
Red Wine, White Wine, Fine Food Too! 
Yum…. xo V.
I think the best part of this meal was soaking the bread in the buttery broth!
This looks fabulous and it would be a great one in hot weather, too, when you don’t want to get the kitchen hot with cooking. And I agree about the best part being the sopping bread.
I’ve been trying to stay away from too much bread, but this was a must!