Purged clams are available from fishmongers and select
supermarkets. If you can't find purged clams, soak them in cold
water for 10 minutes to remove grit.
24cherry tomatoes (about 1½ punnets)2 tbspolive oil1 tbspthyme leaves100 gmbutter, softenedFinelygrated rind of 1 lemon, juice of 2½ cup(firmly packed) each flat-leaf parsley and basil2 tbspfinely chopped chives1 kgmussels, scrubbed1 kgpurged clamsTo serve:crusty bread and green salad (optional)
Heat a large char-grill pan or barbecue to medium heat. Combine tomatoes, oil and thyme in a large bowl, toss to combine, season to taste and grill, turning occasionally, until golden and tender (8-10 minutes). Transfer to a large bowl and set aside until required.
Meanwhile, combine butter, lemon rind and juice and half the herbs in a bowl, mix to combine, season to taste and set aside.
Grill mussels and clams, covered with a lid or bowl and stirring occasionally, until they open (2-3 minutes; if you’re using a kettle-style barbecue, place a tray underneath the grill to catch the juices). Transfer to a large bowl, add lemon butter and toss until combined and butter has melted. Add grilled tomatoes and remaining herbs, and serve with crusty bread.