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• 1 lb. Clearwater Hard Shell Clams
• ¼ cup butter
• 1 glove garlic, minced
• ½ lemon, juiced
• ¼ tsp. dried red chili flakes or ¼ tsp. minced fresh chili

• Steam the clams in a small amount of water (2 tbsp.) in a large pot until the shells have opened and the clam meat is cooked through.
• Reserve warm.
• In a separate pan, melt half of the butter then add one of the following remaining ingredients (minced garlic, lemon juice or chilies).
• Simmer over low heat to allow the flavors to blend then add the remaining butter and allow to melt.
• Pour the flavored butter into a ramekin or small bowl, place the clams in a large bowl then use the butter while still warm as a dip for the clams.