Grilled Clams

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   Preheat the grill to high.

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   Rinse and drain the clams.

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   On the hot grill, place a sheet of tin foil, and then place the clams on the tin foil.

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   Curl the sides of the foil up around the edges of the clams to try to contain the heat and the juice.

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    It took about 5 minutes, and Just as I was beginning to worry, POP!

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    Open sesame, the clams opened all of the way.

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    Remove the clams immediately after their shell has popped, and try to contain any of the remaining liquid inside the shell of the grilled clam.

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    Place on a platter.

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    Spoon a small bit of the Tomatillo Bacon Salsa over the top of the clams, and extra salsa on the side.

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    To eat, simply pick one up by the empty half shell and use it as your spoon to slurp the clam and the salsa out of the shell.

No additional tips available.