Grilled Clams With White Wine-Garlic Butter

• 2 garlic cloves, minced
• 8 tablespoons unsalted butter, divided
• 1/4 cup white wine
• 28 cherrystone clams, scrubbed
• 4 (3/4-inch-thick) slices crusty bread
• 1/4 cup chopped fresh parsley
• Kosher salt, to taste

1. Preheat grill to medium-high heat (350u0b0 to 400u0b0). Place garlic and 4 tablespoons butter in a small heatproof saucepan on the grill; cook 3 minutes or until butter foams. Add wine to pan; cook until mixture is reduced by half. Remove pan from heat; set aside.
2. Place clams directly on grill grates; grill, covered with grill lid, 10 minutes or until clams just begin to crack open, checking every 2 to 3 minutes.
3. Return saucepan to grill. As clams open, use tongs to pour their juice into the garlic butter, and return clams to grill. Cook 2 to 3 more minutes or just until clamshells open wide; remove from grill as they're done.
4. Grill bread slices 1 to 2 minutes on each side. Remove from heat. Remove garlic butter from heat, and stir in parsley and remaining 4 tablespoons butter. Season with kosher salt to taste. Spoon butter mixture over clams; serve with grilled bread.

garlic, unsalted butter, white wine, cherrystone clams, crusty bread, parsley, kosher salt

Taken from www.myrecipes.com/recipe/grilled-clams-white-wine-garlic-butter (may not work)