Jeremy Sewall's Saison-Steamed Clams - The Local Palate

Ingredients

• 4 sticks (1 pound) unsalted butter at room temperature
• 2 cups tightly packed flat-leaf parsley
• 3 tablespoons canola oil
• 1 tablespoon minced shallot
• 1 teaspoon minced garlic
• 4 whole scallions, thinly sliced, white and green parts separated
• 40 littleneck clams, cleaned
• 1 cup saison, preferably Trillium Brewery’s Saison Du Row
• 1 tablespoon freshly squeezed lemon juice
• 3 tablespoons parsley butter
• Salt and freshly ground black pepper
• 4 slices grilled or toasted sourdough bread