"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."
- ½ sourdough loaf, halved lengthways and thickly sliced
- 1 kg clams, cleaned
- ½ cup coarsely chopped flat-leaf parsley
- 400 gm cold butter, diced
- 40 gm garlic cloves (about ½ bulb), finely chopped
- 25 gm salted capers, rinsed well and patted dry
- Lemon juice to taste, plus extra wedges to serve
- 1For 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.
- 2For 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).
- 3Meanwhile, 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.
- 4To serve, place toast in large serving bowls and top with clams and sauce.
Drink Suggestion: 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. Drink suggestion by Andrew Cameron.