Grilled Clams with Sambuca and Italian Sausage

Ingredients

• 0.1 teaspoon pepper black
• 1 ounce sandwich bread white
• 0.5 teaspoon butter 
• 1  garlic clove minced
• 0.3 cup bell pepper green finely chopped
• 4 ounces turkey sausage italian hot ()
• 6  lemon wedges 
• 36  littleneck clams cleaned
• 0.3 cup onion finely chopped
• 0.3 cup bell pepper red finely chopped
• 1 Dash salt 
• 0.5 teaspoon worcestershire sauce 
• 2 tablespoons pernod (licorice-flavored liqueur)

Equipment

• food processor
• frying pan
• grill

Directions

1. Remove casings from sausage.
2. Heat a large nonstick skillet over medium heat.
3. Add sausage; cook until browned, stirring to crumble.
4. Add onion, peppers, butter, and garlic to pan; cook 5 minutes, stirring frequently.
5. Place bread in a food processor; pulse 5 times or until breadcrumbs form.
6. Add breadcrumbs to sausage mixture; cook 3 minutes, stirring constantly.
7. Pour Sambuca into one side of skillet. Ignite Sambuca with a long match, and let flames die down. Stir in the Worcestershire sauce, pepper, and salt.
8. Prepare grill to high heat.
9. Shuck clams; discard any broken shells or shells that remain open.
10. Place 12 clam halves on shellfish grate; discard top halves of shells. Top each with about 1 teaspoon breadcrumb mixture.
11. Place grate on grill. Cover and cook 4 minutes or until clam juice in shells boils.
12. Remove clams from grate; keep warm. Repeat procedure with remaining clams and breadcrumbs.
13. Serve with lemon wedges.