This recipe was inspired by something I first had in the Algarve. Luis took me out for a decadent meal of clams and crab. The tender meat dunked and slathered in this aromatic butter was something out of this world. The Portugese really know how to bring a dish to another level with fresh parsley. I made it for our next family clambake and it became a mainstay.
- 1 cup unsalted butter, melted
- 1 tsp Midwestern Garden Radish
- 1 cup fresh parsley, torn
- 1 clove minced garlic, sliced paper thin
In a bowl, melted butter and Midwestern Garden Radish. Mix thoroughly with a whisk, add parsley and garlic. Pour into small non reactive serving bowls. Keep refrigerated until ready to use. Remelt for pouring on corn & potatoes & dipping fish in.
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Photo Credit: Julie Cecchini