Jasper White, my friend, chef, author and owner of the Summer Shack restaurants in MA and CT shares his Garlic Butter Sauce which he  drizzles over his Grilled Clams.  For more of his great creations see "The Summer Shack Cookbook" or "Cooking From New England". 

 Jasper White's Garlic Butter Sauce

 

8  tablespoons cold unsalted butter (1 stick) cut into small pieces

4  large garlic cloves minced  (about 3 tablespoons)

1/4  cup dry white wine

1/4  cup heavy cream

2   tablespoons  minced fresh chives

 

To make the sauce: Heat 3 tablespoons of butter in a1-quart sauce pan over low heat until foamy.  Add the garlic and saute', stirring, until fragrant but has not colored (about 30 seconds).  Add the wine and cream,  increased the heat to medium high, and simmer to reduce by half (about 8 minutes).  Add the remaining 5 tablespoons of butter, one at a time whisking constantly until the sauce is shiny, emulsified and thick enough to coat the back of a spoon.  Remove from heat, add chives and season with salt and pepper. Set aside in a warm place until ready to use.  

 

Drizzle over clams that you've grilled on your GreatGrate.   Yum, yum.