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 (200°C to 260°C).
In a wok or 30 centimetre cast-iron skillet over direct medium–high heat, melt 2 tablespoons of the butter. Add the shallot and garlic and cook until fragrant and tender, about 1 minute, stirring often. 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 of butter, the parsley and season with pepper. Toast the bread over direct heat, about 1 minute, turning once.
Related Grill Skills
Remove the wok from the grill. Discard any unopened clams. Divide the clams and cooking liquid among deep bowls and serve right away with the bread.