Grilled Clams With Garlic Butter

From Jasper White. These are his notes regarding the recipe... Grilled clams are best made with small, special-count little necks (about 1 1/2 inches wide). You just put the clams directly over the hot fire—but you must take them off the grill as soon as the shells pop open, or they will burns, right through the shells. Place them on a bed of rock salt to hold them steady and spoon a few drops of sauce on each clam.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• For the Garlic Butter Sauce (Makes about 1/2 cup)

• 8  tablespoons  cold unsalted butter, 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
•  kosher salt
•  fresh ground black pepper

• For the Clams

•  at least 2 cups rock salt
• 1 1⁄2 lbs littleneck clams, well scrubbed (about 24)

Directions

1. Prepare a medium fire.
2. To make the sauce: Heat 3 tablespoons of the butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and sauté, stirring, until it is fragrant but has not colored, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high, and simmer to reduce by half, about 8 minutes. Add the remaining 5 tablespoons butter one piece at a time, whisking constantly until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat, add the chives, and season with salt and pepper. Set aside in a warm spot until ready to serve.
3. Line a serving platter or plates with a bed of rock salt. Place the clams directly on the grill. Grill the clams, without turning them, until they pop open, 8 to 10 minutes. Immediately, and carefully, transfer the clams with tongs to the platter or plates. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.