Grilled Clams with White Wine-Garlic Butter

Fleshy clams with cherry pits are larger than tender handles, so they can be cooked on the grill. And because they take longer to cook, they have plenty of time to soak up all that smoky flavor.
Preheat the grill to medium-high heat (350 ° to 400 °). Put the garlic and 4 tablespoons of butter in a small heatproof pan on the grill; cook for 3 minutes or until the butter is foaming. Add the wine to the pan; cook until reduced by half. Remove the pan from the heat; set aside.Place the clams directly on the grill rack; cook, covered, for 10 minutes or until the clams start to crack, checking every 2-3 minutes.Place the pan on the grill. When the clams open, use tongs to pour their juice into the garlic oil and return the clams to the grill. Cook for another 2-3 minutes, or just until the clam shells open; when ready, remove them from the grill.Fry the bread slices for 1-2 minutes on each side. Remove from heat. Remove the garlic oil from the heat and add the parsley and remaining 4 tablespoons of butter. Season with kosher salt to taste. Spread the cream mixture over the clams; serve with grilled bread.