Just place as many clams as you want to make on a grid (if you place them directly on the grates, you may well lose a few to the fire):

and grill them just until they open, which usually takes no more than 5 minutes.

Clams tend to open at different rates, so to avoid overcooking remove those that have already opened to your serving dish while the others cook, until they're all done. NB: Use tongs and handle your clams gingerly, keeping them perfectly horizontal if you can to avoid losing their tasty brine.

You can serve your clams as is, or with a drizzle of oil and/or a squeeze of lemon juice. But for even more flavor, try napping some freshly made salmoriglio sauce onto each clam. as pictured above. It complements the taste of the clams perfectly, and as when the leftover sauce mixes with the juices on the bottom of the dish, it makes for exquisite dipping with a crusty piece of homemade bread!