BARBECUED CLAMS AND CHORIZO

1 chorizo or hot Italian sausage ( about 100- 150 g) 1 tbsp ( 15 mL) canola oil 1 cup ( 250 mL) sliced shallots 2 cloves garlic, chopped 1 lb (. 5 kg) fresh small clams, rinsed and scrubbed 1/ 2 cup ( 125 mL) dry white wine 1 tbsp ( 15 mL) salted butter 1 tbsp ( 15 mL) store- bought or homemade basil pesto 1 tbsp ( 15 mL) chopped fresh parsley 1. Grill sausage over medium heat on natural gas barbecue, turning occasionally until browned.

2. Transfer sausage to a cutting board. When cool, slice sausage into 1/ 2 inch thick pieces.

3. Place 10- inch cast iron frying pan on the barbecue grid. Heat frying pan over medium heat for 10 minutes.

4. Heat oil in frying pan on barbecue grid. Add shallots and cook, uncovered, stirring occasionally, for 1 minute.

5. Add garlic and sausage. Cook, uncovered, stirring occasionally, for 2 minutes.

6. Add clams and stir to combine. Add wine and cover frying pan tightly with heavy- duty foil.

7. Cook until clams open, about 4- 6 minutes.

8. Uncover frying pan. Stir in butter and pesto, stirring until butter is melted. Sprinkle with parsley. Remove from heat.

9. Remove unopened clams. Spoon mixture and cooking liquid into bowls.

10. Serve with baguette slices. Serves 4.