6 servings (serving size: 6 clams, about 3 tablespoons sausage, about 2 tablespoons sauce, and 1 lemon wedge)

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.

How to Make It

Step 1

Prepare grill.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Belladonna714's Review

April 17, 2012
The flavors worked well together in this. I served it as a main course and wish I would have put it over pasta. The cook times on this were WAY off! This clams took so long to open that the sausage was cold. The wine took WAY longer than 5 minutes to reduce as well. This recipe was also extremely salty. I would probably make this again but with a lot of revisions!