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Preheat. Preheat your grill to 400 degrees F.
Make the horseradish butter. Mix all ingredients for the horseradish butter in a medium bowl and set aside.
Prep the clams. Clean the exterior of the clams thoroughly. Place the clams in a 12-inch cast-iron skillet.
Grill. Place the skillet on the grill grates and pour in the cup of white wine. Close the lid and grill for 8-10 minutes. Remove any clams that did not open and discard them.
Add the butter. Pour the horseradish compound butter over the clams, making sure a little butter gets into each opened clam, and then sprinkle the chives on top for garnish. Serve with crusty bread to soak up all of the juices in the pan.