Preheat oven to 450F

Prepare clams as follows:

Scrub clam shells to remove sand and mud. Place in a large bowl or sink and cover with water(add a 1/4 cup of cornmeal if possible)and let sit for at least 1/2 hour. Remove from water and rinse.

Steam clams in a steamer pot filled with water, beer or wine, or put them right on the grill. (on the grill keeps the liquid content down)just until they pop. Let cool. When cool enough to handle gently pry the shells apart and remove the clam.(I like to discard the side with the muscle and use the clean half of the shell) Place the clams back in the shell and set them on an ovenproof cookie sheet.

Prepare mango topping:

Mince onion, jalepeno pepper, and ham (tiny is better) and place in a saute pan with butter and olive oil. Saute until just carmelized. Add 1 clove of garlic and crushed red pepper to taste. While cooking, peel mango and remove seed. Chop mango into small pieces and add to pan. Cook until just heated through. Squeeze a half of a lime on top, mix and remove from heat. Let cool. When mixture is at room temperature, add finely grated cheese and toss lightly but throughly.

Assemble:

Place a teaspoonful of your mixture on top of your waiting clams in their shells and place in a preheated oven for about 10 minutes or until heated through. Finish under the broiler on high until just browned and bubbly. Remove from oven and let cool slightly

Serve:

When cool enough to touch the shell but still warm inside(you don't even need a fork if these are prepared properly)loosen them up and eat them right out of the shell. Really good with a little rum punch or sangria!