WINE and GARLIC STEAMED CLAMS
Weber Grill Restaurant Recipe
3 pounds Manila or littleneck clams
4 tablespoons unsalted butter, divided
1 tablespoon minced garlic
1 cup, thinly sliced shallots
1 1/2 cups dry white wine
2 tablespoons finely chopped fresh Italian parsley leaves
fresh ground black pepper
8 large slices sourdough bread 1/2 inch thick
Scrub the clams and rinse them in four rounds of cold water to remove any sand and grit. Prepare the grill for direct cooking over medium high heat. n a wok or 12 inch cast iron skillet over direct medium high heat, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until fragrant and tender, about 1 minute. Add the wine and cook for about 1 minute more.
Add the clams and cook over direct medium high heat, with the lid closed, until the clams open wide, 5 to 10 minutes, stirring every few minutes. Add the remaining 2 tablespoons butter, the parsley, and season with pepper. Toast the bread over direct heat, about 1 minute, turning once. Remove the wok from the grill, discard any unopened clams, and serve right away in bowls with the bread and pan juices.