Meaty cherrystone clams are larger than delicate littlenecks, so they stand up to grilling. And because they take longer to cook, they have plenty of time to soak up all that smoky flavor.
2 garlic cloves, minced
8 tablespoons unsalted butter, divided
1/4 cup white wine
28 cherrystone clams, scrubbed
4 (3/4-inch-thick) slices crusty bread
1/4 cup chopped fresh parsley
Kosher salt, to taste
How to Make It
Preheat grill to medium-high heat (350° to 400°). Place garlic and 4 tablespoons butter in a small heatproof saucepan on the grill; cook 3 minutes or until butter foams. Add wine to pan; cook until mixture is reduced by half. Remove pan from heat; set aside.
Place clams directly on grill grates; grill, covered with grill lid, 10 minutes or until clams just begin to crack open, checking every 2 to 3 minutes.
Return saucepan to grill. As clams open, use tongs to pour their juice into the garlic butter, and return clams to grill. Cook 2 to 3 more minutes or just until clamshells open wide; remove from grill as they're done.
Grill bread slices 1 to 2 minutes on each side. Remove from heat. Remove garlic butter from heat, and stir in parsley and remaining 4 tablespoons butter. Season with kosher salt to taste. Spoon butter mixture over clams; serve with grilled bread.