Grilled Clams with Herb Budder

  • 1/2 cup (1 stick) weed butter, room temperature 
  • 1 tablespoon chopped flat-leaf parsley 
  • 1 tablespoon chopped fresh dill 
  • 1 tablespoon chopped scallion 
  • 1 tablespoon fresh lemon juice 
  • Kosher salt and freshly ground black pepper 
  • 24 littleneck clams, scrubbed 
  • Lemon wedges


Mix first 5 ingredients in a medium bowl until well blended. Season weed herb butter to taste with salt and pepper. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6-8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible. Dot clams with herb cannabutter; let stand until the budder melts. Serve warm with lemon wedges alongside for squeezing over.