I don't split the clams before grilling. I put them on the grate until they open up then take the top shell off. Once I take the shell of I put the butter and cocktail sauce on. When the sauce and butter start to bubble I take them off. I saw this done at an open air seafood restaurant in Guilford CT called "The place". They do it over an open pit.The grate that I am using is the Steven Raichlen Best of Barbecue Stainless Steel Seafood Grilling Rack. It's about $20 on amazon. Below is a link to it.http://www.amazon.com/Steven-Raichlen-Barbecue-Stainless-Grilling/dp/B0028Y4FCU/ref=sr_1_1?ie=UTF8&qid=1430445571&sr=8-1&keywords=Steven+Raichlen+Best+of+Barbecue+Stainless+Steel+Seafood+Grilling+Rack
Sometimes I get so tired of living in the middle of a desert.That looks great!
Great info - we moved from RI to GA 6 years ago and about the ONLY thing I miss is the price of clams!! They are through down here. We will try this sometime though....