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Grilled Clams with Lemon-Ginger Butter and Grilled Baguette
- 1/4 cup (1/2 stick) butter, room temperature
- 4 teaspoons minced shallot
- 1 tablespoon minced fresh parsley
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon minced peeled fresh ginger
- 1/2 teaspoon finely grated lemon peel
- 6 1/2-inch-thick diagonal baguette slices
- 2 pounds Manila clams, scrubbed
- Special Equipment: 13x9x2-inch disposable aluminum baking pan
Directions:View on Epicurious
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