Ingredients:

20 cherrystone clams, scrubbed
2 celery ribs, diced
1 small onion, diced
1/2 red or green bell pepper, diced
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1/4 cup lemon juice or white wine
2 bacon slices, cooked and crumbled

Directions:

Make 4 stacks of 2 ( 18-inch-square ) sheets of heavy-duty aluminum foil. Place five clams in center of each stack. Sprinkle with celery and next 5 ingredients; drizzle lemon juice and top with bacon, if desired. Wrap foil loosely around clams; fold edges to seal. Grill, covered, over high heat ( 400 to 500 degrees ) 12 minutes or until clams open. Discard any unopened shells.