AT A GLANCE
"It's important to get the clams off the coals as soon as they start to open," says Dave Pynt. "Their juices are used to emulsify the garlic and brown butter sauce."
|01||For brown-butter sauce, heat a saucepan over high heat. Add butter and cook without stirring until foaming and nut-brown (8-10 minutes). Strain into a clean pan, add garlic and cook over medium-high heat until garlic is golden brown (3-4 minutes). Strain, discard garlic and stir in capers. Brown-butter sauce can be made up to a week ahead; reheat it to serve. Season with lemon juice just before using.|
|02||For the barbecue, burn wood slowly down to embers. Brush sourdough generously with brown butter sauce (reserve 100gm for clams) and grill on a wire rack until toasted on both sides (2-3 minutes each side).|
|03||Meanwhile, place the clams in a metal sieve with a flameproof handle or place on a wire rack and cook over the embers, transferring to a heatproof bowl as soon as they start to open (6-12 minutes). Add remaining brown butter sauce and toss well until the sauce starts to thicken slightly (1-2 minutes). Throw in parsley and season with lemon juice, sea salt and freshly ground black pepper.|
|04||To serve, place toast in large serving bowls and top with clams and sauce.|
SOMETHING THAT’S FRESH BUT ALSO BRINGS A TOUCH OF NUTTINESS TO THE PARTY, SUCH AS A WHITE WITH A LITTLE ACIDITY AND A BIT OF AGE – A CLARE VALLEY RIESLING WITH FOUR TO SIX YEARS ON IT, FOR INSTANCE. , suggested by ANDREW CAMERON