- 2 dozen oysters
- 2 dozen Razor clams
- 2 tablespoons chopped fresh jalapeno peppers
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons finely chopped red onion
- 6 mint leaves, chiffonade
Preheat grill or barbecue.
Scrub and clean oysters and razor clams and drain.
In a small mixing bowl, place chopped peppers, vinegar, sugar, salt, onion and mint and stir together. Place shellfish on grill and cook until shells open. remove and place on platter covered with rock salt. Place dipping sauce in center and serve with cocktail forks.