Grilled Clams

Directions

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   1.
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   Preheat the grill to high.
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   2.
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   Rinse and drain the clams.
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   3.
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   On the hot grill, place a sheet of tin foil, and then place the clams on the tin foil.
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   4.
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   Curl the sides of the foil up around the edges of the clams to try to contain the heat and the juice.
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   5.
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    It took about 5 minutes, and Just as I was beginning to worry, POP!
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    Open sesame, the clams opened all of the way.
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    6.
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    Remove the clams immediately after their shell has popped, and try to contain any of the remaining liquid inside the shell of the grilled clam.
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    7.
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    Place on a platter.
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    8.
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    Spoon a small bit of the Tomatillo Bacon Salsa over the top of the clams, and extra salsa on the side.
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    9.
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    To eat, simply pick one up by the empty half shell and use it as your spoon to slurp the clam and the salsa out of the shell.