Method

• 1.
  To make the almond butter, place butter, garlic, parsley, almonds and lemon zest in a bowl. Stir to combine and season.

• 2.
  Preheat a barbecue or chargrill pan to high. Meanwhile, place clams in a large bowl of salted water (this helps them open). Using a small palette knife, run flat edge along seal of clam to loosen. Twist knife to open shell, then place open clams on a tray.
• 3.
  Place clams, meat-side down, on barbecue and cook for 30 seconds to char slightly. Turn shell over and top each clam with 2 tsp almond butter. Cook for 1-2 minutes until melted and bubbling.
• 4.
  Transfer clams to a platter topped with samphire, if using. Drizzle over lemon juice and scatter with extra almonds. Serve with lemon wedges.