Guajillo Grilled Clams

• 2 cups (480 g) raw chopped clam meat, about 12 chocolate or butter clams, or more for smaller

Prepare a charcoal grill with a hot fire and place the grate on top.

In a bowl, combine the clam meat and the salsa, then spoon the mixture into the reserved shells. Place a pat of butter on each shell.

Have ready a serving dish heaped with rock salt or dried beans to hold the clamshells without losing their juices.

Grill the clams over the hottest coals until bubbly and