DIRECTIONS
To make the sauce, heat 3 TBSP. 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 TBSP. of 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 and add the chives.
Season with salt and pepper.
Set aside in a warm spot until ready to serve.?
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 tsp. of sauce over each clam and serve immediately.