Grilled Clams with Lemon-Ginger Butter and Grilled Baguette

Ingredients

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Clam

  Mollusks, mixed species, raw

  2 lb (with shell), yield after shell remov or 136g

• Sourdough bread

  French or vienna

  6 slice, small (2" x 2-1/2" x 1-3/4") or 192g

• Lemon juice

  Raw

  1 tbsp or 15g

• Shallots

  Raw

  1 ⅓ tbsp chopped or 13g

• Butter

  Unsalted

  ¼ cup or 57g

• Lemon peel

  Raw

  ½ tsp or 1g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Set out butter and let soften to room temperature. Clean and scrub clams. Finely grate lemon peel to a zest. Finely chop parsley.
2. 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).
3. 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.

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