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Light your grill. Once coals are hot, place cast iron pan on top of the grill to get hot, about 10 minutes.
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Once pan is hot, melt butter.
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When butter is melted and begins to bubble, add onions and garlic. Sauté until they are soft and translucent, about 5 minutes.
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Add tomatoes, wine, stock, and salt and pepper.
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Once broth is hot and beginning to simmer, add clams.
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Cover pan with foil and cook until all of the clams have opened, stirring occasionally, about 20 minutes.
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Lightly grill bread.
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When clams are open, squeeze two lime wedges and sprinkle them with chopped parsley and sliced green onions.
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Serve immediately with a generous size piece of bread!