Grilled Littleneck Clams
- Prepare a grill for med-high heat (hardwood charcoal preferred but gas grill is fine).
- Place the butter and garlic in a saucepan and put it on the grates to melt as the grill is heating up. Cook the butter mixture until the garlic is just beginning to sizzle, then remove from heat.
- Place the littlenecks directly on the grill grates.
- While the clams are cooking, lightly brush the bread with some of the garlic butter, grill to your liking and then set aside.
- After about 3 minutes or so, as each clam pops open, pull it off with tongs and put directly into the butter pot, swirling as you add the clams to fully coat the clams with the butter and garlic. When all clams have opened and are happily coated with the butter and now clam juice, serve directly from the pot with the grilled bread for dipping.