On a recent trip up to the Taylor Shellfish Company in Skagit Valley I got so great fresh clams and made this easy spring dish.
Clams with Portuguese Sausage
serves 4 to 6
2 Portuguese sausages or other sweet spicy sausage removed from casings 1 bulb fennel julienned 3 shallots julienned 5 cloves garlic chopped 1/2 stick butter 5 pounds fresh clams rinsed 1 1/2 cups white wine 2 sprigs rosemary pinch of cayenne salt pepper
Caramelize the fennel , shallots and garlic in butter. Add in the sausage and cook till done. Add clams, rosemary, cayenne and white wine. Cover and steam. Season to taste with salt and pepper.
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