BARBECUED CLAM AND LANJÄGER SAUSAGE BAG

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/4 tsp ground coriander
• 1/4 tsp red pepper flakes
• 1/4 tsp turmeric
• 2 lb (1 kg) fresh small clams, rinsed and scrubbed
• 1 deli Landjäger sausage or 1 pepperoni sausage (about 50 g), diagonally sliced
• 1 cup cherry tomatoes
• 1 cup diagonally sliced green onions (1 inch)
• 1/2 cup coarsely chopped fresh cilantro
• 6 cloves garlic, thinly sliced

Directions

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. Let packet stand for 10 minutes.
4. Open packet; remove and discard any unopened clams. Spoon mixture and cooking liquid into bowls.
5. Serve with baguette slices for dipping.