Grilled Clams with Lemon-Ginger Butter and Grilled Baguette

Ingredients for Grilled Clams with Lemon-Ginger Butter and Grilled Baguette

• 60g (1/2 stick) butter, room temperature

• 4 teaspoons minced shallot

• 1 tablespoon minced fresh parsley

• 1 tablespoon fresh lemon juice

• 1/2 teaspoons minced peeled fresh ginger

• 1/2 teaspoons finely grated lemon peel

• 6 1/2-inch-thick diagonal baguette slices

• 900g Manila clams, scrubbed

• 13x9x2-inch disposable aluminum baking pan

How to make Grilled Clams with Lemon-Ginger Butter and Grilled Baguette

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).

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.