BARBECUED CLAMS AND CHORIZO

Serves: 4 (as a starter) 1 chorizo or hot Italian sausage (about 4-5 oz/100-150 g)

1 tbsp (15 mL) canola oil

1 cup (250 mL) sliced shallots 2 cloves garlic, chopped

1 lb (454 g) 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 and completely cooked.

2. Transfer sausage to a cutting board. When cool enough to handle, slice sausage into 1/2-inch (1.25-cm) thick pieces; set aside.

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

4. Heat oil in 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 pan tightly with heavy-duty foil.

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

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

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

10. Serve with baguette slices for dipping.