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For the butter…
4oz chorizo paste
6 to 8oz grass fed butter, softened
1 small garlic clove
Maldon salt to taste
Blitz it together in a food processor till smooth.
For the clams…
Add your softened butter to a hot pan followed by whatever shellfish you please, honestly this stuff goes great with all.
Add about a cup or so to the pan and cover, cooking over medium-high and cook just until the clams burst open, be sure not to over cook the clams and if need, pull them out as they pop open.