4 dozen Littleneck Clams

4 tbsp butter

1 cup shallots, minced

1.5 tbsp garlic, minced

1.5 cups dry white wine

1.5 tbsp parsley, minced

1/2 tsp red pepper flakes

juice of one small lemon

Salt and Pepper to taste

Crusty Bread

Place the clams in a ice/water bath with a tsp of flour for a few minutes.  Scrub off sand and grit. Preheat the grill to 450 degrees. Place a cast iron skillet or dutch oven on the grill to preheat. Melt 2 tbsp butter and cook shallots until tender.  Add the garlic and combine until fragrant, but be careful not to burn the garlic.  Add the wine and allow to heat.  Add clams and cover.  Cook on high heat for 5 to 7 minutes until the clams pop open. Add remaining butter, parsley, red pepper, lemon juice and season to taste. Remove from the grill and serve immediately with bread. ENJOY!

**Discard any unopened clams. 

1 20 oz bone-in ribeye steak

2 Rosemary sprigs

2 tbsp olive oil

2 tbsp butter

salt and pepper to taste

Blue Cheese Butter

1/2 stick butter

2 tbsp crumbled blue cheese

1 tbsp minced garlic

Cheese Butter:

Soften the butter in a microwave safe bowl. Using a fork, mash in blue cheese and garlic until fully mixed. Spoon the butter onto plastic wrap to shape into a stick of butter. Roll plastic wrap closed and refrigerate until hardened.

Steak:

Preheat the oven to 425° F. Allow steak to come to room temperate. Season both sides liberally with salt and pepper. Add the olive oil and butter to Lodge cast iron skillet and turn heat to high to preheat the pan. Place the ribeye in pan and sear  for 2 minutes. Flip the ribeye and sear for an additional 2 minutes. Add rosemary and then transfer your skillet directly to the oven. For rare, bake for 4-5 minutes. medium rare, 5-6 minutes. medium, 6-7 minutes. Drizzle ribeye with melted rosemary butter from the skillet.  Transfer to a plate and top with a slice (or more!) of blue cheese butter. Allow to rest for 5 minutes before serving.

(picture credit : ifoodblogger)