BARBECUED CLAM AND LANDJÄGER SAUSAGE

Serves: 4

■ 1/3 cup (80 ml) extra-virgin olive oil

■ 1 tsp (5 ml) chili powder

■ 1 tsp (5 ml) smoked paprika

■ 1/4 tsp (1 ml) ground coriander

■ 1/4 tsp (1 ml) red pepper flakes

■ 1/4 tsp (1 ml) turmeric

■ 2 lb (900 g) fresh small clams, rinsed and scrubbed

■ 1 deli Landjäger sausage or

■ 1 pepperoni sausage (about 2 oz/50 g), diagonally sliced 1 cup (250 ml) cherry tomatoes

■ 1 cup (250 ml) diagonally

■ sliced green onions (1 inch/ 2.5 cm)

■ 1/2 cup (125 ml) coarsely chopped fresh cilantro

■ 6 cloves garlic, thinly sliced

1. Whisk together oil, chili powder, paprika, coriander, red pepper flakes and turmeric in a large bowl until blended. Add clams, sausage, tomatoes, green onions, cilantro and garlic; toss to combine.

2. Place mixture on a large piece of heavy-duty foil. Bring edges of foil together to form a packet; close all edges with tight double folds.

3. Place packet on warming rack on natural gas barbecue. With lid down, cook over medium heat, rotating package after 15 minutes, until clams open, about 25 minutes. Remove from heat.

4. Let packet stand for 10 minutes. Open packet; remove and discard any unopened clams. Spoon mixture and cooking liquid into bowls.

5. Serve with baguette slices for dipping.