This is a very flexible recipe. Use a quarter-sized hunk on your clams, top with a nugget of bacon and broil until the clams are just cooked through.
1 pound softened butter
3 tablespoons white wine
2 tablespoons fresh lemon juice
1-2 teaspoons hot sauce
2 cloves of garlic
4 green onions (scallions-use 2 if they’re large)
1/3 cup diced red bell pepper
1/3 cup fresh minced Italian parsley
salt and pepper to taste
Chop vegetables into small dice add all ingredients to food processor and blend. Occasionally stop processing to scrape down sides. Cover and refrigerate or freeze remaining butter.