(serves
4)
1 Pound Hot Italian Sausage
1 Large White Onion, Sliced Thin
32 Littleneck Clams, Cleaned
3/4 Cup Dry White Wine
1 Tablespoon Minced Garlic
2 Cups Chopped, Canned Tomatoes in Heavy Puree
4 Tablespoons Unsalted Butter, Cut Up
Par
cook sausages in boiling water for 8 minutes and
set aside. Allow to cool, then slice diagonal.
Place clams in a single layer in sautŽ pan or
roasting pan. Top clams with remaining ingredients.
Bring liquid to a boil on top of stove. Turn heat
down to a simmer and cook until clams open.
To Serve: Place 8 clams in each of four serving
bowls and pour the broth over them, evenly distributing
the onion, tomato and sausages.
More Due recipes:
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