Manhattan-Style Chicken

"The flavor of this winning entree recalls an old-fashioned
clam bake--"

1 (6-1/2 ounce) can minced clams
1 (8-ounce) bottle clam juice (1 cup)
1 cup ketchup
2 tablespoons cooking oil
1 tablespoon Worchestershire sauce
1/2 teaspoon finely shredded lemon peel (optional)
1 tablespoon lemon juice
1 small onion, finely chopped (1/4 cup)
1 clove garlic, minced
2 tablespoons snipped parsley
1 (3 to 3-1/2 pound) broiler-fryer chicken, cut up
curly endive (optional)

Drain clams, reserving liquid; set clams aside. In medium saucepan, combine clam liquid, clam juice, ketchup, cooking oil, Worchestershire sauce, lemon peel, lemon juice, onion, and garlic. Bring to boiling. Reduce heat; simmer uncovered for 30 to 35 minutes or until of desired consistency. Stir in parsley and clams.

Meanwhile, place chicken pieces, bone side down, over MEDIUM-HOT coals. Grill chicken for 25 minutes or until well browned. Turn chicken; grill 20 to 25 minutes more or until chicken is tender. Brush chicken often with sauce during last 10 minutes of grilling. Pass remaining warm sauce with chicken. Garnish chicken with curly endive, if desired.--Roxanne E. Chan, Albany, Calif.

Serves 6.

[clipped from "Better Homes and Gardens"]