- 1 lemon
- 4 pounds littleneck clams
- 1 garlic clove, finely chopped
- 1/2 cup coarsely chopped parsley
- 1 teaspoon crushed red pepper flakes
- 1/4 cup olive oil, plus more for drizzling
- Kosher salt, freshly ground pepper
- 1 loaf crusty bread, halved lengthwise
- Green Olive Tapenade
- 1 ounce Parmesan, coarsely grated (about 1/3 cup)
- 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.
- 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.
- 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.
- Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred, about 5 minutes.
- Top toasts with clam mixture, some Green Olive Tapenade, then Parmesan, dividing evenly; cut into pieces. Cut reserved lemon into wedges and serve alongside toast for squeezing over.