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1
Place the clams in the freezer for 10 minutes before cooking.
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2
Prepare the sauce: In a small saucepan, bring the butter to a simmer over medium-low heat.
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3
Pour into a glass measuring cup and let stand 5 minutes.
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4
Skim off and discard the foam on top.
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5
Pour the clarified butter into a bowl, discarding the milky residue.
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6
Add the garlic, parsley, tarragon, and chives.
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7
Season with pepper to taste and set aside.
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8
In a large covered steamer kettle, bring 1 cup cold water to a rolling boil over high heat.
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9
Place the clams in the steamer basket, cover, and cook the clams just until they open.
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10
(Peek in after about 4 minutes.)
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11
Using tongs or a slotted spoon, begin transferring the open clams to a large bowl.
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12
Discard any that do not open.
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13
Strain the clam juice through a fine sieve into the butter mixture, leaving any sand in the bottom of the kettle; heat slightly.
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14
Season with the pepper.
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15
Divide the clams evenly among warm soup bowls and cover with sauce.
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16
To grill the clams: Prepare a charcoal fire.
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17
When the coals are dusty and glowing, place the clams on the grill.
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18
As they open, use long tongs to transfer them to a large bowl.
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19
Use the clam juice that collects in the bottom of the bowl to make the sauce.
