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.