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I adore clams and oysters but opening them has always been a bit of a hassle. So this summer, I'll let the grill do the job for me.
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Lay the clams in a single layer on the grate, place the oysters on the more thickly curved halves of their shells to retain their juices, and close the grill. The clams and oysters will open after six or seven minutes.
Remove them from the heat, add a spritz of lemon or a dash of hot sauce and place them on a platter lined with kosher salt. Voila! Summer's easiest and quickest hors d'oeuvre.
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Fried Ipswich Clams with Fried Lemons
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