Grilled clams pop open from the heat, letting you know they're done and eliminating the need for shucking. Clams and sausage are a Portuguese-inspired combination popular in fishing communities along New England's coast.
1 cup dry white wine
2 teaspoons grated lemon rind
1/4 teaspoon crushed red pepper
1/8 teaspoon kosher salt
3 garlic cloves, thinly sliced
4 ounces hot chicken Italian sausage
36 littleneck clams
1 cup grape tomatoes, halved
2 tablespoons finely chopped fresh parsley
6 lemon wedges
How to Make It
Combine first 5 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 5 minutes). Keep warm.
Place sausage on a grill rack coated with cooking spray, and grill for 10 minutes or until done, turning occasionally. Cool. Cut in half lengthwise, and cut each half crosswise into thin slices.
Place clams in a disposable aluminum foil pan. Place pan on grill rack; cover and grill 5 minutes. Uncover and grill 5 minutes or until shells open. Discard any unopened shells. Combine clams, juice from clams, wine mixture, sausage, tomatoes, and parsley in a large bowl. Divide the clam mixture evenly among 6 shallow bowls. Serve with lemon wedges.