Portuguese Clam and Sausage Roast

From the "Smokin" cookbook. With some boiled rice, this dish becomes a meal. The 'roast' is done entirely on top of the stove. This recipe is made using a stove top smoker.

• Ready In: 2 hrs 10 mins
• 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

1. 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.
2. 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.
3. two or three times.
4. Drain the clams thoroughly in a colander. Heat the oil in a 5 or 6 quart Dutch oven or heavy.
5. pot. Stir in the onions and garlic. Cook, stirring often, until the onions are softened and
6. lightly browned, about 8 minutes. Stir in the sliced sausages and cook until heated through,.
7. 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,.
8. just until the clams open, about 6 minutes. Scatter the parsley over the clams and serve.
9. immediately, either from the pot or spooned into warm bowls.