The best oysters to use for barbecuing are the larger, meatier ones, such as Pacific or Kumamato oysters from the West Coast. Large clams are also delicious cooked on the grill, as are scallops in the shell, if you can find them. All live bivalves, except for soft-shelled clams, should close tightly when you touch them and should open up during cooking. Discard any that don?t.
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