Grilled Clams with Corn & Pepper Relish

Preheat grill to high.

Oil the grill rack. Grill corn and bell pepper, flipping occasionally, until tender and slightly charred, 6 to 8 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.