GRILLED CLAMS WITH GARLIC BREAD AND LEMON
1/2 cup vermouth or white wine
2 dozen littleneck clams, scrubbed
3 garlic cloves, minced
4 (1-inch thick) slices crusty bread
1 teaspoon dried oregano
2 lemons, halved crosswise
2 tablespoons butter
1 whole garlic clove, halved
3 tablespoons olive oil, plus more for brushing on bread
2 tablespoons chopped parsley
Coarse salt and freshly ground pepper
Heat an outdoor grill to medium-high. While grill is heating, in a small saucepan, combine white wine, garlic, oregano, butter and olive oil; bring to a simmer over medium-high heat.
Simmer 1 minute, then remove from heat and season with salt and pepper. Brush bread slices with olive oil on both sides and reserve.
Place clams in a single layer in a disposable aluminum grilling pan and set on grill; close grill cover. Cook until clams open, about 11 to 15 minutes, removing clams to a serving dish as they open. (Discard any unopened clams.)
Add the wine and garlic mixture to pan containing the clam juices, simmer 2 minutes; pour over the clams.
Place bread slices and lemons (cut side down) on grill. Grill until bread is toasted and lightly charred, about 1 minute per side, and lemons are charred on their cut sides; remove from grill.
Rub half a garlic clove on one side of the grilled bread. Sprinkle parsley over clams and serve with garlic bread and grilled lemons.