Instructions

• 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 (450° to 500°F).
  Prepare the grill for cooking over medium-high heat (500°F).
• In a wok or 12-inch 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 butter, the parsley, and season with pepper. Toast the bread over direct heat, about 1 minute, turning once.
  In a wok or 12-inch 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 butter, the parsley, and season with pepper. Toast the bread over medium-high heat, about 1 minute, turning once.
  In a wok or 12-inch cast-iron skillet over 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 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 medium-high heat, about 1 minute, turning once.
• Remove the wok from the grill. Discard any unopened clams. Divide the clams and cooking liquid among deep bowls serve right away with the bread .