Grilled Clams with Buttered Corn | Savory

Ingredients

• 1/2 cup (1 stick) unsalted butter, divided
• 1 clove garlic, thinly sliced
• 1 cup fresh corn kernels (about 1 ear)
• 1/4 cup dry white wine
• 1/2 cup chopped parsley
• 2 tbsp chopped chives
• 1/4 tsp crushed red pepper
• 48 to 50 littleneck clams, cleaned (3 to 3 1/4 lbs)
• Baguette slices, to serve
• Olive oil, for brushing