Recipe: Grilled Clams on the Half Shell with Quick Rosemary-Bacon Salsa

GRILL-OPENED CLAMS ON THE HALF SHELL WITH QUICK ROSEMARY-BACON SALSA

"The heat of the grill easily opens shellfish, adding a smoky edge to their briny flavor and creating a steamy, appetizing sizzle that will draw people from all around the yard, deck, beach, whatever. This easy clam preparation will remind you of clams casino, if you have ever had that warhorse appetizer, but with a bold, southwestern accent. The clams are served on a bed of rock salt on a platter, to hold them level."

6 cups rock salt (optional, for the serving platters)
2 cups medium-hot, good quality homemade or store-bought salsa*
2 tablespoons finely chopped fresh rosemary
48 littleneck clams, scrubbed
10 strips thick bacon, cooked almost crisp, chopped
SMOKING CHIP OPTION: MESQUITE

Light a direct-heat charcoal fire and let it burn down to medium-hot (5 seconds to "ouch") or preheat a gas grill to medium-high. Position the rack about 6-inches above the heat source.

Spread 6 cups rock salt in a 1⁄2-inch-deep layer on 2 large platters.

In a bowl, stir together the salsa and rosemary.

When the grill is ready, arrange the clams directly on the rack. Cover and grill, turning occasionally, until the clams begin to open, about 8 minutes.

As they open, using potholders to protect your hands, twist off and discard the top shells. Arrange the opened clams, shells-down, on the platters of salt. Discard any clams that have not opened after 10 minutes or so.

Working quickly, spoon salsa atop clams. Sprinkle the clams with the bacon and serve immediately.

*Given the quantity of salsa called for, this recipe is probably most conveniently made with purchased bottled salsa. Choose one with a relatively thick texture.

Makes 8 servings
Source: The Southwestern Grill by Michael McLaughlin