The sauce can be made on the stove top while the grill is heating, or directly on the grill with an oven proof pan. To get no-hassle lemon zest , try a microplane instead of a grater. They are inexpensive and available at most houseware stores.
1/4 cup extra virgin olive oil
1 large shallot, minced
Juice of 1 lemon
1 teaspoon lemon zest
2 tablespoons chopped Italian parsley
salt and pepper to taste
2 tablespoons butter
24 littleneck clams, scrubbed.
In small sauce pan, heat oil over medium heat. Add shallots, let cook until soft but not brown, about 2 minutes. Add lemon juice, zest and parsley. Season to taste with salt and pepper, stir in butter. Set aside. Meanwhile, place littlenecks on hot grill until opened, about three minutes. Top with lemon shallot sauce.
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