Scrub oysters or clams with a brush to remove sand from shells.
Discard oysters or clams that stay open.
Melt butter or margarine in a small saucepan.
Add Worcestershire sauce, lemon juice, garlic and hot-pepper sauce.
Keep sauce hot on grill, if desired.
Place cleaned oysters or clams on rack 2 to 4 inches above hot coals or high heat.
Grill until shells open; discard shells that do not open.
Use your fingers to finish opening shells