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Grilled Clams with Lemon-Ginger Butter and Grilled Baguette

['1/4 cup (1/2 stick) butter, room temperature', '4 teaspoons minced shallot', '1 tablespoon minced fresh parsley', '1 tablespoon fresh lemon juice', '1/2 teaspoon minced peeled fresh ginger', '1/2 teaspoon finely grated lemon peel', '6 1/2-inch-thick diagonal baguette slices', '2 pounds Manila clams, scrubbed', '13x9x2-inch disposable aluminum baking pan']

Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).
Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side. Add remaining lemon-ginger butter to juices in pan; stir on grill until melted. Pour juices from pan over clams. Serve with bread.

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