How to Grill Clams | Grilled Clams | 4 pounds littleneck clams, scrubbed clean (1 pound per person) 1/2 cup (1 stick) salted butter 1 large shallot, chopped finely 2 large cloves garlic, minced 1/2 cup dry white wine 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon red pepper flakes 1 baguette, sliced