Yield: 30 little neck clams
Place all of the dressing ingredients into a small mason jar. Put the lid in place and shake vigorously until well combined.
Preheat barbeque to 475-500F (245C-260C).
Place clams directly on the grate of the grill, close the bbq lid and cook the clams for approximately 5 minutes until they open and the juices bubble.
Discard any clams that do not open on their own as it means that they are dead and not safe to eat.
Using tongs from the clams from the grill and place them on a tray trying not to lose their juices. Place a piece of ham into each clam and drizzle with a little dressing.
Serve and enjoy.