Chocolate Clams

Step by stepInstructions

1. Scrub the clams well under cold running water to remove sand.
2. Mash the butter with the garlic, cilantro, lime juice, salt, and paprika into a compound butter.
3. Shuck the clams, saving the liquor, and loosen the meat from the shell.
4. Place the clams on the half shell over a hot grill or under the broiler.
5. Top each with a spoonful of compound butter and a little reserved clam liquor.
6. Cook until the butter melts and bubbles and the clams are just heated through, about five minutes.
7. Serve immediately in the shells with lime wedges and tortillas to soak up the juices.