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Tear six long sheets of heavy-duty aluminum foil (or use doubled if you don't have heavy-duty) and put six clams in the middle of each sheet. Spoon the melted butter mixture evenly into each of the six sheets. Close tightly with the seal at the top.

In a large sauce pot, bring a boil all of the ingredients except the clams. Reduce the heat and simmer for about 5 minutes. Add the clams and cover. Stir frequently. When the clams are all open, you are done. Save the steaming liquid and all of it's contents for dipping. Serve with grilled

Place clams on grill about 4 inches from coals or gas flame. Close cover and roast for approximately 10 minutes or until clam shells open. Check every few minutes for clams that have popped open. Carefully remove the open clams to an aluminum pan, reserving juices in shell. Serve clams in shells
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How to Cook Clams on the Grill