Ingredients:

2 dozen oysters in the shell, scrubbed
2 dozen clams 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

Preparation:

Place oysters and clams on un-greased 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 Sauce” on to each. Return to the grill and
cook, covered, about 2 minutes longer or until sauce bubbles. Serve
hot. Makes 48 appetizers.

Spicy Cajun Sauce:

Sauté bacon in saucepan until browned. Drain off and discard fat. Add
onion and sauté until tender. Stir in chile powder, pepper and cumin,
sauté 1 minutes.

Add remaining ingredients and cook over low heat, stirring
occasionally, for 30 minutes or until sauce is somewhat thickened.

Makes 2 cups.