• 2 lb City Fish Market fresh little neck clams, scrubbed
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 3 tbsp fresh parsley, chopped
• 1 lemon, zested and cut into wedges
• ¼ tsp red pepper flakes
• 1 loaf crusty bread, sliced

Step 1 — Make the garlic herb butter

Melt butter in a small saucepan over low heat. Stir in garlic, parsley, lemon zest, and red pepper flakes. Keep warm.

Step 2 — Preheat the grill

Heat a grill to high heat, about 450–500°F.

Step 3 — Grill the clams

Place clams directly on the grill grates, hinge-side down. Close the lid and grill until the shells pop open, about 5–7 minutes.

Step 4 — Pull off the grill

Remove clams as they open, discarding any that stay closed. Arrange on a platter.

Step 5 — Finish and serve

While clams are still hot, spoon the garlic herb butter into each shell. Squeeze lemon over the top and serve immediately with crusty bread.