Grilled Parmesan Garlic Clams

Serves 4 as an awesome starter
Holy Clam Jam fellow traveler...this one will have you burning your fingertips with the uncontrollable desire to eat these magnificent mollusks right from the hot grill. On the up side, I have no distinguishable finger prints when forensics does a sweep of a crime scene...just saying silver lining and all that stuff.
Ingredients
2 ounces unsalted butter melted
4 tablespoons olive oil
1 cup freshly grated parmesan cheese
½ cup chopped parsley
4 cloves of garlic, minced fine
Salt and pepper
4 dozen Little Neck or Top Neck Clams rinsed and soaked in ice water for at least 30 minutes...I prefer the Top, a little larger like me
How it's done
In a mixing bowl combine the butter olive oil, parmesan cheese, parsley, garlic and season to taste with salt and pepper; set aside
Preheat you gas grill to high heat
Place the clams evenly on the grill
After about 6 or 7 minutes the clams will start to open, they will not be fully cooked, take the Clams off grill and allow to cool slightly, and then cut off the top shell, leaving the clam still attached to the bottom shell.
Place about ½ teaspoon of the garlic butter mixture on top of each clam.
Return the clams to the grill, ensuring they are level so the juices stay inside the shells. Cook for 2 minutes or until sizzling. Serve with crusty bread and bottomless glasses of fearlessly cold white wine..."Fearlessly cold...I swear fishmonger, sometimes you are completely full of Shad"...that was mean, however I deserved it.