1/2 cup (1 stick) butter, room temperature

6 teaspoons minced shallot

1 cup chopped fresh cilantro (or parsley)

2-3 tablespoon fresh lime juice (or lemon juice)

2+ tablespoons fresh chopped garlic

1 large baguette sliced on the diagonal, brushed with olive oil, seasoned with salt and pepper

4 pounds littleneck clams, scrubbed

 

DIRECTIONS

 

Prepare barbecue (medium high heat) Grill bread until slightly charred, 1 to 2 minutes per side. Remove to bowl.

 

Using spatula, blend butter, minced shallot, minced fresh parsley or cilantro, citrus juice, and garlic. Season to taste with salt and pepper. Arrange clams in single layer in disposable aluminum pan, add the compound butter in dollops all over the clams. Place pan on grill, cover barbecue, and cook just until clams open, 10 to minutes (discard any clams that do not open).

 

Using slotted spoon, transfer grilled clams to shallow bowls. Pour juices from pan over clams. Serve with bread.