Grilled Clam Toasts With Lemon And Green Olives

1. 1

   Prepare a grill for medium-high heat. Cut lemon in half crosswise and thinly slice 1 half; remove seeds. Set remaining lemon half aside for serving. Grill lemon slices, turning occasionally, until lightly charred, about 2 minutes. Transfer to a cutting board and coarsely chop. Place in a medium bowl.

2. 2

   Using long tongs, place clams directly on grill. Carefully transfer to a large bowl as they open. (Try to save as much clam liquor as possible, but some will inevitably spill onto coals.) Let cool.

3. 3

   Remove clams from their shells and coarsely chop. Transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper flakes, and 1/4 cup oil; season with salt and black pepper.

4. 4

   Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred, about 5 minutes.

5. 5

   Top toasts with clam mixture, some

6. 6

   , then Parmesan, dividing evenly; cut into pieces. Cut reserved lemon into wedges and serve alongside toast for squeezing over.

* Per serving · 4 servings · Values may vary.

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