Ingredients

2 to 4 dozen littleneck clams, rinsed well

Preparation

Place clams on grill about 4 inches from coals or gas flame. Close cover and roast for approximately 10 minutes or until clam shells open. Check every few minutes for clams that have popped open. Carefully remove the open clams to an aluminum pan, reserving juices in shell. Serve clams in shells with melted garlic butter or vinegar sauce.

Yield
4 servings

Vinegar Sauce

1/2 cup cider vinegar
1 teaspoon garlic, minced
1/2 cup green onions, finely chopped
1 teaspoon salt
1 teaspoon black pepper, fresh ground
1/4 cup tomatoes, finely chopped

Preparation
Combine ingredients in small bowl. Serve as dipping sauce for cooked clams.

Yield
4 servings