Island Clams Espagnole
Walter Wilkes, White Dog Bistro, Mathews

3 doz. live carefully washed littleneck clams
½ lb. Chorizo sausage rolled into 12 meatballs and baked to firmness at 350 degrees
Olive oil
Port wine
2 roasted red peppers
Salted sweet cream butter

Sauce

2 c. prepared demi-glace sauce
1 pint cherry heirloom variety tomatoes
1 c. hickory wood chips
1 tsp. cracked black pepper
1 tsp. minced garlic
1 Vidalia onion
Salt to taste

Pasta

1 c. semolina flour (plus more as needed)
1 c. all-purpose flour
1 tsp. kosher salt
4 egg yolks
Zest of two lemons

Sauce: Place wood chips in an iron skillet on outdoor grill until they begin to catch fire. Then place whole tomatoes on a grate to grill over open flames. When they begin to split, remove from heat and cover with foil to smoke for ten minutes. Red peppers can be roasted in this same manner. Once cooled wash the blackened skin off roasted peppers and remove seeds and stem. Slice into strips and set aside. Do not peel cha...