2 dozen oysters (about 1 1/2 ozs each) in the shell, scrubbed
2 dozen clams (about 1-oz each) in the shell, scrubbed
2 cups “Spicy Cajun Sauce”
- Spicy Cajun Sauce:
2 strips or bacon, finely chopped
1 small onion, finely chopped
3/4 tsp chili powder
1/4 tsp black pepper
1/4 tsp ground cumin
1 cup bottled chili sauce
2/3 cup orange juice
1/3 cup honey
3 Tbsp cider vinegar
2 large cloves garlic, minced

Place oysters and clams on ungreased grill 4-5 inches over hot coals.
Cover with lid or aluminum foil. Cook until oysters and clams begin
to open, 5 to 10 minutes, depending upon size. Place on a platter.
Open and discard top shells. Spoon a little “Spicy Cajun Suce” on to
each. Return to the grill and cook, covered, about 2 mnutes longer or
until sauce bubbles. Serve hot. Makes 48 appetizers. Spicy Cajun
Sauce: Saute bacon in saucepan until browned. Drain off and discard
fat. add onion and sute until tender. Stir in chile powder, pepper
and cumin; suate 1 minutes. Add remining ingredients and cook over
low heat, stirring occasionally, for 30 minutes or until sauce is
somewhat thickened. Makes 2 cups.