Pop-Open Clams with Horseradish-Tabasco Sauce
"You can't get lazier than this," says Marcia Kiesel, who simply puts clams on the hot grill and waits a minute or two for them to open and start sizzling. Then she takes them off the heat and tops them with a spicy sauce spiked with horseradish and Tabasco. More Clam Recipes
June 2008
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