1. You will need to start this recipe by preheating a grill to medium-high heat.
2. Make sure you clean the clams by scrubbing and rinsing them. You can keep the clams refrigerated in the fridge until you know you are ready to use them.
3. Get a saucepan, then melt three tablespoons of butter over low heat until it is frothy.
4. You can add the garlic and cook – constantly stirring – for approximately 30 seconds until it is fragrant but not browning.
5. You can now add the white wine and heavy cream, then increase the heat to medium-high for about 8 minutes.
6. Whisk in the remaining butter until the sauce is glossy, emulsified, and thick enough to coat the back of a spoon (you should add in the butter one teaspoon at a time).
7. Turn off the heat in the pot.
8. After adding the chives, go ahead and season the dish with salt and pepper.
9. You can warm the sauce when you are ready to serve it.
10. You can arrange the clams on the grill. The clams should be cooked without being turned.
11. You can cook the clams on the grill for about 8-10 minutes. Then transfer the clams carefully with tongs to a tray of rock salt as soon as they pop open. Pry the top shells off using the tongs.
12. You can serve immediately with one teaspoon of the sauce spooned over each clam.

Just before serving, toss in a generous amount of herbs and consume. To get the most out of the fluids, you can enjoy the clams with pasta or serve them with plenty of bread to dip them in. You can also add chorizo, sausage, or salami if you want to gild the lily.

You can watch this video recipe on cooking clams on the grill.