Arthur Sampson’s Beer-Showered Littleneck Clams

Prep time: 5 minutes
Grilling time: about 8 minutes

4 dozen littleneck or manila clams
1 cup beer (in a spray bottle)
1/2 cup good-quality cocktail sauce
Tabasco® sauce

1. Prepare a two-zone fire for high heat (to see how, click here).

2. Brush the cooking grate clean. Grill the clams over direct high heat, with the lid closed as much as possible, until some of the clams begin to open, 2 to 3 minutes. As they open, move the opened clams to the opposite side of the cooking grate, where no coals are directly underneath them. Spray the opened clams a few times with a little beer and keep them warm while the others cook over direct heat. After 6 to 8 minutes, all the clams should be opened, moved to other side of the grate, and sprayed with beer. If any clams haven’t opened after 8 minutes of cooking, discard them (they are unsafe to eat).
3. Transfer the clams to a large bowl or platter. Spray them once more with beer. Serve right away with cocktail sauce and Tabasco® sauce.
Makes 4 servings