Linguiça (Portuguese sausage) was brought to Martha’s Vineyard and Massachusetts in the 19th century by Portuguese seafarers who came to New England to work the whaling ships.
Step 1: Sort the clams, discarding any with cracked shells, or any open shells that fail to close when the shell is tapped. Scrub the clams with a stiff brush under cold running water to remove any grit. Drain in a colander, then blot dry with paper towels.
Step 2: Set up the grill for direct grilling using a three-zone fire; preheat one zone to high, one zone to medium, and one zone to low.
Step 3: When ready to cook, place the oil in the large aluminum foil drip pan and heat it over the hot zone of the fire. Add the garlic and linguiça and cook until fragrant and browned, 2 minutes. Add the tomatoes and cook for 2 minutes. Add the wine and boil for 2 minutes, then move the pan so that it straddles the medium and low zones of the grill.
Step 4: Arrange the clams on the seafood rack or directly on the grate over the hot zone of the fire. As soon as the shells pop wide open (about 4 to 6 minutes) add the grilled clams to the aluminum foil pan with the linguiça mixture. (Use tongs to transfer them and take care not to spill the juices.) Discard any clams that fail to open.When all of the clams are cooked, mix well, adding the parsley and freshly ground black pepper. Transfer the clams and sauce to bowls and serve at once with crusty bread. Provide an empty bowl for the shells.