1/2 cup (1 stick) butter, room temperature
6 teaspoons minced shallot
1 cup chopped fresh cilantro (or parsley)
Zest and juice from one lime (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
1. Prepare barbecue (medium high heat). Grill bread until slightly charred, 1 to 2 minutes per side. Remove to bowl.
2. Using spatula, blend butter, minced shallot, minced fresh parsley or cilantro, citrus zest, 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.
3. Place pan on grill, cover barbecue, and cook just until clams open, for about 10 minutes (discard any clams that do not open). Using slotted spoon, transfer grilled clams to shallow bowls, and pour juices from pan over clams. Serve with bread.