Serves 4 to 6

Ingredients:

36 small hard-shelled clams, such as littlenecks (about 5 pounds)
12 quarts water
1 cup salt

Scrub clams under cold running water. In a 6- to 8-quart stock pot stir together 4 quarts water and 1/3 cup salt. Add clams; let soak for 15 minutes. Drain, discarding water. Rinse clams. Repeat twice.

Arrange clams in a single layer on rack of uncovered grill directly over medium-hot coals for 6 to 8 minutes, or until opened at least 1/2 inch, turning once. Remove clams as they open and keep warm while others cook. Discard unopened clams. Serve with your favorite sauce.