Littleneck Clams with Sausage

1 cup dry white wine
2 tsp. grated lemon rind
1/4 tsp. crushed red pepper
1/8 tsp. salt
3 garlic cloves, thinly sliced
4oz. hot chicken Italian sausage
36 littleneck clams
1 cup grape tomatoes, halved
2 tbsp. finely chopped fresh parsley
6 lemon wedges

Combine first 5 ingredients in a small saucepan; bring to a boil. Reduce heat,
and simmer until reduced to 1/2 cup (about 5 minutes). Keep warm.

Place sausage on a grill rack coated with cooking spray, and grill for 10
minutes or until done, turning occasionally. Cool. Cut in half lengthwise,
and cut each half crosswise into thin slices.

Place clams in a disposable aluminum foil pan. Place pan on grill rack; cover
and grill 5 minutes. Uncover and grill 5 minutes or until shells
open. Discard any unopened shells. Combine clams, juice from clams, wine
mixture, sausage, tomatoes, and parsley in a large bowl. Divide the clam
mixture evenly among 6 shallow bowls. Serve with lemon wedges and Peas and Pods.

6 servings