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Click HerePerfect for a summer day, grilling clams and mussels gives them a smokiness you can't get on the stove. Use hardwood charcoal for the best, smokiest flavor, but a gas grill will work fine (especially with added wood chips). The cooking time may vary depending upon your grill and the temperature of the shellfish. In addition, the thicker shells on clams mean that they usually take longer to cook. Take each mollusk off the grill as it opens; some will take a little longer, but as long as they open they are safe to eat. After cooking your clams and mussels, you'll be left with a pan of garlicky, salty juices to pour over the mollusks. Pour the rich pan juices over the shellfish, and reserve some of the garlicky liquid for dipping grilled bread. Adapted from a recipe by Melissa Clark in The New York Times.