- 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.