1 recipe Very Hot Shrimp Cocktail Sauce -- see recipe
--optional
Thoroughly rinse clams, then place in a single layer in a baking pan. Add water to a depth of 3 inches; sprinkle on
cornmeal or breadcrumbs. Let soak at least 30 minutes so clams will exchange the sand in their shells for the meal or
crumbs. Meanwhile, ignite coals in a barbecue grill. Melt butter in a saucepan; squeeze juice from lemon wedges into
the butter & keep warm. To cook clams, place directly on to hot coals, 3 or 4 at a time; cook just until shells pop
open. (If coals aren't yet hot enough for cooking your steaks, chops or other main course meat, you can leave the
coals mounded to cook the clams.)
To eat, remove clams from the shells with a fork, dip in melted butter, then Very Hot Shrimp Cocktail Sauce,if desired.
NOTE: Discard any clams that don't open.--- DO NOT EAT THEM!!!
