2 lbs. littleneck clams
1 1/4 sticks  unsalted butter, softened
Juice of 1 lemon
Zest of 1/2 lemon
2 garlic cloves, pressed
2 TBS fresh parsley, chopped
salt and pepper

Wash and scrub clams under cold running water. Discard any broken shells or those that don't close when gently tapped with a knife.
Pat dry with a paper towel. Divide the clams into 4 equal pieces of foil.

Put butter, lemon, zest, garlic, parsley, salt and pepper in a bowl and whip together. (Herbed butter can be made ahead, rolled into a log, wrapped in parchment and frozen until ready to use.. )
Divide the compound butter equally between the clam packages. Wrap up the foil packages and make sure all the edges are sealed.

Heat up the grill to medium and put the clam packages on the grill. Cook for 5 minutes. Slightly open one package to see it the clams have opened... serve them if they are open and ready. If the clams are not open, cook a little longer.
Serve with a good crust bread to sop up the flavors!