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Grilled Clams with Lemon-Ginger Butter and Grilled Baguette

Name: Grilled Clams with Lemon-Ginger Butter and Grilled Baguette
Ingredients: 1/4 cup (1/2 stick) butter, room temperature; 4 teaspoons minced shallot; 1 tablespoon minced fresh parsley; 1 tablespoon fresh lemon juice; 1/2 teaspoon minced peeled fresh ginger; 1/2 teaspoon finely grated lemon peel; 6 1/2-inch-thick diagonal baguette slices; 2 pounds Manila clams, scrubbed; 13x9x2-inch disposable aluminum baking pan

A small grocery run gets this on the table.

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directions

1.
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).
2.
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.

Recipes sourced from Epicurious.com.

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