Enjoying fresh clams doesn't get much easier than doing them on the grill with a flavorful butter to drizzle over the top. The combination of miso, lime juice, and a kick of sriracha plays deliciously off the briny clams. The recipe can be easily doubled or tripled.
Heat grill on medium. Put clams right on the grill grates and close the lid.
After several minutes, put the butter in a small, heat-proof skillet and set the skillet it on the grill. Close the lid.
Keep an eye on butter. As soon as it melts, add the miso paste, sriracha, and lime juice and use a small whisk to blend it into the butter. Move to a cooler part of the grill or to a spot nearby to grill to keep the butter warm.
Once the clams open (about 8 minutes total, give or take), use tongs to carefully transfer them to a shallow bowl/platter, being careful not to spill the precious clam juices. Drizzle the miso lime butter over the clams (aiming for the inside of the shells) and scatter on the cilantro and lime wedges. Serve with baguette for swiping up the tasty butter