Ingredients
1/2 cup tequila
12 littleneck clams (about 1 1/4 pounds), scrubbed well
12 oysters, such as Malpeque or bluepoint (about 2 pounds), scrubbed well
Chipotle Mayonnaise for Spiked Clams and OystersChipotle Mayonnaise
Bloody Mary Sauce
Lime-Mint Sauce
Preparation
Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Pour tequila into a medium cast-iron skillet. Add clams and oysters; tightly cover skillet with foil. Transfer skillet to grill.
Cook oysters and clams until they open (check frequently after 8 minutes, lifting corner of foil with tongs). Using tongs, transfer clams and oysters, as they open, to serving bowls; continue to cook until all oysters and clams are open, up to 5 minutes more. (Discard any that remain closed.) Serve with chipotle mayonnaise and sauces.
