Terra Americana

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.

More Clambake Ideas:

• Where's your favorite clambake spot?

• Steamed Clams

• Fish Marinade

• Grilled Starfish

Photo Credit: Julie Cecchini