Most clams at seafood markets are clean, but if you dig your own, soak for several hours in a bucket of salt water (about 1/4 cup salt per gallon) to help rid the shells of sand and dirt.
3 dozen littleneck clams
How to Make It
Preheat grill to medium-high heat (350° to 400°). Scrub clams, discarding any that are broken or remain open. Grill 5 minutes or until shells open wide. (Discard any clams that do not open.) Transfer to a serving platter, and serve with lemon wedges.