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 removed or 136g

• Sourdough bread

  French or vienna

  6 slice, small or 192g

• Lemon juice

  Raw

  1 tbsp or 15g

• Shallots

  Raw

  1 ⅓ tbsp chopped or 13g

• Butter

  Unsalted

  ¼ cup or 57g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Let butter soften to room temperature. Clean and scrub clams. Finely grate lemon zest and chop parsley.
2. Preheat grill to high heat. Blend butter, shallot, parsley, lemon juice, ginger, and lemon zest in a bowl; season with salt and pepper. Spread lemon-ginger butter on bread slices. Arrange clams in a pan and grill covered until they open, 8-10 minutes. Discard unopened clams.
3. Transfer clams to bowls. Grill bread until charred, 1-2 minutes per side. Add remaining butter to pan juices, stir until melted, and pour over clams. Serve with grilled bread.

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