Grilled Clams with Lemon-Ginger Butter and Grilled Baguette

Ingredients

• Ginger root

  Raw

  ½ tsp or 1g

• 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. Allow butter to soften at room temperature. Clean and scrub the clams thoroughly. Finely grate the lemon zest and chop the parsley.
2. Preheat the grill to high heat. In a bowl, blend the butter, shallot, parsley, lemon juice, ginger, and lemon zest. Season with salt and pepper. Spread the lemon-ginger butter on the bread slices.
3. Arrange the clams in a pan and grill covered until they open, about 8-10 minutes. Discard any clams that do not open.
4. Transfer the clams to bowls. Grill the bread until charred, about 1-2 minutes per side. Add the remaining butter to the pan juices, stir until melted, and pour over the clams. Serve with the grilled bread.

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