24 littleneck clams or cherrystone clams
1 Kielbasa link
4 ears of sweet corn
1/2 bunch flat leaf parsley
extra virgin olive oil
1 baguette or sliced focaccia
Run cool water over the clams and gently scrub away any sand. Remove the husk from the corn and cut each piece in half. Pick and wash parsley leaves and half the lemons. Set aside.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Place corn, clams and kielbasa on the grill rack. Once clams begin to open, place them in a large serving bowl or platter. Once the kielbasa and corn begin to char a bit, remove them from the grill. Slice the kielbasa and add to the serving platter, with the clams and corn.
Place the lemons and the bread on the grill. Scatter the picked parsley leaves over the tray of clams, corn and sausage. Drizzle with olive oil and serve with the grilled lemons & grilled bread. Serve family style…preferably outdoors :)
Where food, wine and oysters are plenty!