Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield
6 servings (serving size: 6 clams and 1 lemon wedge)

A vegetable grill grate can be used in place of the shellfish grate. Or buy bigger clams to set directly on the grill rack.

How to Make It

Step 1

Remove casings from sausage. Heat a large nonstick skillet over medium heat. Add sausage; cook until browned, stirring to crumble. Add onion, peppers, butter, and garlic to pan; cook 5 minutes, stirring frequently.

Step 2

Place bread in a food processor; pulse 5 times or until breadcrumbs form. Add breadcrumbs to sausage mixture; cook 3 minutes, stirring constantly. Pour Sambuca into one side of skillet. Ignite Sambuca with a long match, and let flames die down. Stir in the Worcestershire sauce, pepper, and salt.

Step 3

Prepare grill to high heat.

Step 4

Shuck clams; discard any broken shells or shells that remain open. Place 12 clam halves on shellfish grate; discard top halves of shells. Top each with about 1 teaspoon breadcrumb mixture. Place grate on grill. Cover and cook 4 minutes or until clam juice in shells boils. Remove clams from grate; keep warm. Repeat procedure with remaining clams and breadcrumbs. Serve with lemon wedges.

How to Grill (Workman, 2001) and BBQ USA (Workman, 2003)

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