Beach-baked chocolate clams

Clear a spot on the beach, build a fire and heat a layer of gravel over the coals.

Wedge the clams into the hot gravel pointed side down so they do not open during cooking.

Cover with dry, lightweight branches and set them alight to finish the cooking when the guests arrive.

Serve with several sauces: mustard, chipotle, and a chile mayonnaise with fresh tomatoes.