Local Clams with Herb Butter

Yield: Makes 4 servings

Ingredients

• 1  cup  unsalted butter, softened
• 1 1/2  teaspoons  whole coriander seeds, toasted and crushed, or 1 teaspoon ground coriander
• 2  red jalapeño chiles, seeded and diced
• 2  garlic cloves, minced
• 1/4  cup  lime zest
• 1/3  cup  fresh lime juice
• 1/2  cup  chopped fresh cilantro
• 1/2  cup  chopped fresh parsley
• 1/3  cup  sliced green onions
• 24  clams in shells, scrubbed
• 1 1/4  cups  water, divided
• 1  baguette, sliced
• 1  lime, sliced
• Garnishes: chopped fresh cilantro, green onions

Preparation

Combine butter and next 8 ingredients in a large bowl; chill until ready to use.

Combine clams and 3/4 cup water in a large nonstick skillet over medium-high heat. Bring to a boil, cover, and simmer 5 minutes or until clams open. Discard clams that remain closed. Drain; return clams to pan. Add butter mixture and remaining 1/2 cup water to pan. Cook over medium-high heat 2 minutes or until butter melts.

Grill bread and lime slices 1 to 2 minutes on each side. Arrange bread on platter, top with clams and butter sauce, and serve with grilled lime slices. Garnish, if desired. Serve immediately.