Buttery Pan Clams with Ginger and Scallions
Ingredients
- 2 tablespoons olive oil, plus more for drizzling
- 1 (2-inch) piece fresh ginger, peeled and crushed
- 3 garlic cloves, smashed
- 1 small serrano chile, thinly sliced
- 2 bunches scallions (white and pale-green parts only), thinly sliced, divided
- 4 dozen littleneck or Manila clams, scrubbed
- Thick slices of rustic country bread, for dipping
- 4 tablespoons unsalted butter
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