Grilled clams with three sauces

1. Scrub clams under cold running water. In a 6- to 8-quart stock pot stir together 4 quarts water and 1/3 cup salt. Add clams; let soak for 15 minutes. Drain, discarding water. Rinse clams. Repeat twice.

2. Arrange clams in a single layer on rack of uncovered grill directly over medium-hot coals for 6 to 8 minutes, or until opened at least 1/2 inch, turning once. Remove clams as they open and keep warm while others cook. Discard unopened clams. Serve with topper. Makes 8 to 10 servings.

Stewed Tomato Sauce: In saucepan combine 3/4 cup bottled chili sauce, 1 pt. halved cherry tomatoes, 2 Tbsp. lemon juice, and 1 Tbsp. adobo sauce. Bring to boiling. Reduce heat; simmer, uncovered, about 30 minutes or until very thick. Season to taste with 1/2 to 1 tsp. sugar. Makes about 1-1/3 cups.
Each serving (with clams): 89 cal., 1 g total fat (0 g sat. fat), 38 mg chol., 104 mg sodium, 4 g carbo., 0 g fiber, 15 g protein. Daily Values: 8% vit. A, 24% vit. C, 5% calcium, 89% iron.

Tarragon Butter: In a bowl beat 1/2 cup softened unsalted butter with an electric mixer on medium to high speed for 30 seconds. Beat in 1 to 2 cloves minced garlic and 2 to 3 tsp. snipped fresh tarragon. Chill. To serve, place a dollop inside each grilled clam shell; splash with white wine. Makes 1/2 cup.
Each serving (with clams): 196 cal., 13 g total fat (8 g sat. fat), 71 mg chol., 66 mg sodium, 3 g carbo., 0 g fiber, 15 g protein. Daily Values: 16% vit. A, 21% vit. C, 6% calcium, 89% iron.

Brandied Cherry Topper:In a saucepan heat 1/2 cup cherry preserves over low heat until warmed through. Remove from heat. Stir in 1 Tbsp. snipped fresh chives, 1 Tbsp. brandy, and 1/4 tsp. ground black pepper. Makes 1/2 cup.
Each serving (with clams): 94 cal., 1 g total fat (0 g sat. fat), 38 mg chol., 65 mg sodium, 5 g carbo., 0 g fiber, 15 g protein. Daily Values: 7% vit. A, 22% vit. C, 5% calcium, 89% iron