"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."
½sourdough loaf, halved lengthways and thickly sliced1 kgclams, cleaned½ cupcoarsely chopped flat-leaf parsleyBrown-butter sauce400 gmcold butter, diced40 gmgarlic cloves (about ½ bulb), finely chopped25 gmsalted capers, rinsed well and patted dryLemon juice to taste, plus extra wedges to serve
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.
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).
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.
To serve, place toast in large serving bowls and top with clams and sauce.