This past August over at his house, before he threw on a marinated London broil for us, he put some medium cherry stone clams on the grill. You just put them on the grill until they open up about a quarter-inch and you take them off the grill with some tongs. Now here is the important part, you have to let them cool for at least two minutes and please be careful, because they are hot!
Give them a dash of Tabasco, and you have an outstanding appetizer. "J" had regular Tabasco and Chipotle Tabasco.
To me regular Tabasco works the best, as it doesn't overwhelm it, but adds the flavor profile.
