2 Servings 15 min Cook
1/2 Tsp Ginger
2 Lb (with shell), yield after shell remov Clam
6 Slice, small (2" x 2-1/2" x 1-3/4") Sourdough Bread
1 Tbsp Lemon Juice
1 1/3 Tbsp chopped Shallots
1/4 Cup Butter
1/2 Tsp Lemon Peel
1 Tbsp Parsley
Set out butter and let soften to room temperature.
Clean and scrub clams.
Finely grate lemon peel to a zest.
Finely chop parsley.
Prepare barbecue (high heat).
Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper.
Thinly spread lemon-ginger butter on 1 side of each bread slice.
Arrange clams in single layer in disposable aluminum pan.
Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).
Using slotted spoon, transfer grilled clams to 2 shallow bowls.
Grill bread until slightly charred, 1 to 2 minutes per side.
Add remaining lemon-ginger butter to juices in pan; stir on grill until melted.
Pour juices from pan over clams.
Serve with bread.
