INGREDIENTS
For the barbecue sauce
1 cup ketchup
1/2 cup chili sauce
1/2 packed brown sugar
1/2 apple cider vinegar
2 tbsp dijon mustard
1 medium onion, chopped and sautéed in 1 tbsp oil for 5 minutes
1 tsp minced fresh ginger
1 tsp grated lemon peel
48 littleneck clams
DIRECTIONS
Combine sauce ingredients and let stand for at least one hour. Bake clams on baking sheet in preheated 450 degree oven two to three minutes, until they open. Remove from oven; cool. Prepare grill or broiler. With the point of a sharp knife, remove top shell from each clam. Replace clams in bottom shells on baking sheet; top each with 1/2 teaspoon barbecue sauce. Grill each clam about three minutes; in broiler heat two to three minutes, taking care not to burn clams.
