Source: dLife

Grilled cherrystone clams and mussels topped with a tomato, jalapeño, and vinegar sauce.

Servings

0.67 cup white wine (dry)
0.25 cup fresh chopped red onion , minced
1 medium garlic cloves , minced
2 roma tomatoes , diced
3 tbsp fresh basil , minced
1 whole jalapeno pepper , seeded and minced
1 tbsp sherry vinegar
6 fresh clams , well scrubbed (6 cherrystones)
16 Mussels, blue, raw, large , well scrubbed

1 Light a grill.
2 Place the wine, onion, and garlic in a saucepot and bring to a boil over medium-high heat. Cook for 2 minutes, stirring often. Turn the heat off and add the tomatoes, basil, chile, and vinegar.
3 Set the unopened clams and mussels on the grill. Cook until the shellfish are open. The mussels should take 1 to 2 minutes and the clams should take about 3 minutes. Remove the top part of the shells.
4 Pour some of the tomato barbeque sauce on top of each and cook for another 3 to 5 minutes.