Chimichurri Mixed Grill

• 1 1/4 cups white wine vinegar
• 1 cup finely chopped parsley
• 1/2 cup olive oil
• 4 large garlic cloves, minced
• 1 jalapeno, minced
• 2 tablespoons kosher salt
• 3 pounds hot sausage, coiled or links
• 3 pounds sweet sausage, coiled or links
• 2 dozen chicken wings, split into drumettes and wing pieces
• 4 dozen littleneck clams, scrubbed

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

white wine vinegar, parsley, olive oil, garlic, kosher salt, hot sausage, sweet sausage, chicken, littleneck clams

Taken from www.foodandwine.com/recipes/chimichurri-mixed-grill (may not work)