When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.

Yield: Makes 6 servings

1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped scallion
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
24 littleneck clams, scrubbed
Lemon wedges

Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6-8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible.

Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.