8 tablespoons1 stick/113 g salted butter, softened
16½-ounce185 g tin clams, drained and chopped
5 garlic cloves, minced
¼cup15 g chopped fresh flat-leaf parsley
19- to 12-inch23 to 30 cm hoagie or sub-style roll, split
Instructions
Position an oven rack 6 inches (15 cm) from the broiler and preheat the broiler.
Combine the butter, clams, garlic, and parsley in a small bowl with a flexible spatula until every ingredient is incorporated and evenly mixed. Generously spread the compound butter on both cut sides of the roll.
Place the roll buttered side up on a baking sheet and broil until golden brown and fragrant, about 2 minutes, watching carefully so it doesn’t burn. Cut into pieces and serve warm.