DIRECTIONS
Place the clams in a bowl with cold water and allow to soak for 20-30 minutes. Drain and rinse the remaining sand from the shells.
Shape four large pieces of heavy duty foil into a bowl and divide the shells evenly among the four foil bowls. Set aside.
In a small bowl, stir together the butter, cheese, basil, garlic and lemon zest until thoroughly combined.
Divide the butter into four equal pieces. Place one piece of butter into each of the four packets and then fold the edges of the foil together to seal.
Place the foil packets on the grill over high heat and cook for 5-7 minutes or until the clams have opened. (You can check by peeking inside the foil packet but be careful because the steam is VERY HOT.)
Once the clams are cooked, remove the foil packets from the grill and serve with lemon wedges and grilled bread, if desired.