4 ears corn, husked 1 red bell pepper, quartered 15 oz. Can low sodium white beans, rinsed 1/2 cup finely chopped celery 1/2 cup chopped scallions 1/2 cup cider vinegar 2 T. Honey 4 lbs. Littleneck clams, scrubbed

Farmed clams usually just need a quick scrub under running water. But if you buy wild clams, soak them in lots of cold water with a bit of kosher salt for 20 minutes, then drain before cooking. A generous pinch of cornmeal and the soaking water may help expel even more grit. Store clams in a colander set over a bowl, with a moist towel on top until used. Preheat grill to high. Oil the grill rack. Grill corn and bell pepper, flipping occasionally, until tender and slightly charred, six to eight minutes. Transfer to a clean cutting board and let cool for 5 minutes. Cut kernels from the cobs and chop the peppers. Transfer to a medium bowl and add beans, celery and scallions. Bring vinegar and honey to a simmer in a small saucepan, pour the mixture over the vegetables and toss to combine. Let stand at room temperature for 10 minutes. Meanwhile, grill clams, without turning, until they open, about 8 minutes. Serve the clams with the corn and pepper relish.