Get a dozen per person fresh cherry stones or little necks. Wash off sand in cold tap water. Set in pail of water (1 hour prior to roasting) with the water level just above the top layer of clams). Add the cubes to maintain cold temperature. Make sauce.

MATT'S DIFFERENT EVERYTIME CLAM SAUCE:

1/2 c. barbecue sauce
2 tbsp. Durkee hot sauce
1/4 can of beer (3 oz.)
3 tbsp. olive oil
2 tbsp. Ken's Lite Caesar Salad Dressing
1 tbsp. Lawry's seasoned salt
2 cloves fresh ground garlic
3 full shakes (2 tbsp.) pizza hot pepper (granulated)
2 tbsp. Worcestershire sauce
1/4 c. red wine
1 tsp. minced onion
2 tbsp. Mrs. Dash

(You can store sauce in a jar to prepare for next outing.) Shake all in a jar - (season to taste), best hot.

Place clams on gas grill or Hibatchi (best covered). Leave first batch on for about 5 minutes. They will open up, remove with tongs (shells are hot). Use paint brush to dab the sauce on the clam. (Don't use the same brush you used to paint the mail box with rustoleum.)

Around the holidays throw some chestnuts on grill with clams, but watch them or they'll explode.