Grilled Clams

1. Preheat the grill to high.
2. Rinse and drain the clams.
3. On the hot grill, place a sheet of tin foil, and then place the clams on the tin foil.
4. Curl the sides of the foil up around the edges of the clams to try to contain the heat and the juice.
5. It took about 5 minutes, and Just as I was beginning to worry, POP! Open sesame, the clams opened all of the way.
6. 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.
7. Place on a platter.
8. Spoon a small bit of the Tomatillo Bacon Salsa over the top of the clams, and extra salsa on the side.
9. 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.