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Grilled Oysters & Clams w/Spicy Cajun Sauce

Source of Recipe

The National Fisheries Institute


List of Ingredients

2 dozen oysters (about 1 1/2 ozs each) in the shell, scrubbed
2 dozen clams (about 1-oz each) in the shell, scrubbed
2 cups "Spicy Cajun Sauce"
- Spicy Cajun Sauce:
2 strips or bacon, finely chopped
1 small onion, finely chopped
3/4 tsp chili powder
1/4 tsp black pepper
1/4 tsp ground cumin
1 cup bottled chili sauce
2/3 cup orange juice
1/3 cup honey
3 Tbsp cider vinegar
2 large cloves garlic, minced


Recipe

Place oysters and clams on ungreased grill 4-5 inches over hot coals. Cover with lid or aluminum foil. Cook until oysters and clams begin to open, 5 to 10 minutes, depending upon size. Place on a platter. Open and discard top shells. Spoon a little "Spicy Cajun Sauce" on to each. Return to the grill and cook, covered, about 2 mnutes longer or until sauce bubbles. Serve hot.

YIELD: Makes 48 appetizers.

Spicy Cajun Sauce: Saute bacon in saucepan until browned. Drain off and discard fat. add onion and sute until tender. Stir in chile powder, pepper and cumin; saute 1 minute. Add remining ingredients and cook over low heat, stirring occasionally, for 30 minutes or until sauce is somewhat thickened. Makes 2 cups.