Portuguese Clam and Sausage Roast
- Ready In:
- 2hrs 10mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3 links smoked italian hot sausage
- 2 dozen littleneck clams
- 2 tablespoons cornmeal or 2 tablespoons flour
- 3 tablespoons olive oil
- 2 medium yellow onions, sliced 1/2-inch thick
- 4 garlic cloves, sliced thin
- 1⁄2 cup dry white wine
- 1⁄4 cup chopped fresh flat leaf parsley
directions
- Smoke the sausages-see related recipe. The sausages can be smoked up to 1 day in advance, wrapped in plastic, and stored in the refrigerator. For the recipe, slice 1/2 inch thick slices.
- Scrub the clams under cold running water to remove as much sand and dirt as possible. Fill a medium bowl with enough cold water to cover the clams. Stir in the cornmeal. Add the clams and swish them around a bit. Refrigerate the clams in the water for 2 hours, swishing.
- two or three times.
- Drain the clams thoroughly in a colander. Heat the oil in a 5 or 6 quart Dutch oven or heavy.
- pot. Stir in the onions and garlic. Cook, stirring often, until the onions are softened and
- lightly browned, about 8 minutes. Stir in the sliced sausages and cook until heated through,.
- about 2 minutes. Pour in the wine, increase the heat to high and bring to a boil. Cook until reduced by about half. Add the clams. Cover the pot and cook, shaking the pot occasionally,.
- just until the clams open, about 6 minutes. Scatter the parsley over the clams and serve.
- immediately, either from the pot or spooned into warm bowls.
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RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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ZWT5 was my first, and I loved it. We had a great team.
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