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.

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