2 kilograms small clams
250 grams waxy potatoes, cooked
3 tablespoons olive oil
2 chorizo sausages, sliced
1 fennel bulb, thinly sliced
1 red capsicum, thinly sliced
3 cloves garlic, sliced
pinch chilli flakes
1 tablespoon roughly chopped rosemary
4 small bay leaves
1/2 cup white wine
Clean any sand from the clams by putting them in a large bowl of cold water for 5 minutes. Drain and repeat once more. Discard any open clams.
Heat the olive oil in a saut. pan and cook the chorizo, fennel, capsicum, garlic, chilli flakes, rosemary and bay leaves for 5 minutes. Add the wine and let it bubble up. Cut the potatoes into bite sized pieces and stir into the pan. Remove from the heat and season. This can be cooked ahead of time.
Cut 4 pieces of foil about 35 cm square. Fold up the edges to form a shallow bowl.
Divide the clams evenly between the parcels, making sure you don’t rip the foil, and spoon over the chorizo mixture and pan juices. Fold the edges together securely. Cook over a medium heat on the flat plate of the barbecue for about 5-7 minutes or until the clams have opened.
Transfer to shallow serving bowls and let diners open their own parcel. Take care when opening, as the contents will be very hot. Discard any clams that have not opened. Serve with crusty bread for mopping up the delicious juices.