Chimichurri Mixed Grill

Contributed by Marcia Kiesel

Marcia Kiesel likes this best made with spicy merguez and Italian cheese and parsley sausage.

To make the chimichurri sauce, combine the vinegar, parsley, olive oil, garlic, jalapeño and salt in a bowl. Let the chimichurri sauce stand at room temperature for 1 to 4 hours.
Light a grill. For coiled sausage, cross 2 long skewers through the sausage, making an X. For sausage links and chicken wings, pierce each piece crosswise with 2 parallel wooden skewers, held about 1/2 inch apart, threading 4 or 5 rows on each pair of skewers. Grill them over a moderately hot fire, turning once or twice, until crusty and cooked through. Transfer to a large platter and cover loosely with foil.
Stoke the fire with additional charcoal; for gas grills, increase the heat to high. Add 1 tablespoon of the sauce to each of two 10-inch metal cake pans and divide the clams between them. Set the pans on the grill, cover the grill and steam the clams until they open, about 8 minutes. Serve at once and pass the remaining sauce separately.