Spicy chorizo sausage pairs perfectly with fresh clams. Cook them together in a cast iron pan on the barbecue and serve with baguette slices to mop up the buttery pesto sauce.

Yield: Serves 4.



  • ​1 chorizo or hot Italian sausage (about 100 - 150 g)
  • 1 tbsp canola oil
  • 1 cup sliced shallots
  • 2 cloves garlic, chopped
  • 1 lb (0.5 kg) fresh small clams, rinsed and scrubbed
  • 1/2 cup dry white wine
  • 1 tbsp salted butter
  • 1 tbsp store-bought or homemade basil pesto
  • 1 tbsp chopped fresh parsley


  1. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  2. Grill sausage, turning occasionally, until browned and completely cooked. Transfer sausage to a cutting board. When cool enough to handle, slice sausage into 1/2 inch thick pieces; set aside.
  3. Place a 10 inch cast iron frypan on barbecue grid. Heat frypan over medium heat for 10 minutes. Heat oil in frypan on barbecue grid. Add shallots and cook, uncovered, stirring occasionally, for 1 minute. Add garlic and sausage; cook, uncovered, stirring occasionally, for 2 minutes. Add clams and stir to combine. Add wine and cover frypan tightly with heavy-duty foil. Cook until clams open, about 4 - 6 minutes.
  4. Uncover frypan. Stir in butter and pesto, stirring until butter is melted. Sprinkle with parsley. Remove from heat. Remove and discard any unopened clams. Spoon mixture and cooking liquid into bowls. Serve with baguette slices for dipping.
Nutritional analysis per serving:

322 calories, 22.4 g fat, 15 g protein, 9.9 g carbohydrate, 1.3 g fibre, 534 mg sodium