PORTUGESE SAUSAGE WITH STEAMED MANILA CLAMS

Date: 21st March 2020

Manila Clams with Portuguese Sausage and Maui Onion

4 oz.        Portuguese sausage, sliced

1 lb.        Manila clams, washed clean

4 oz.        Maui onion, sliced

1 Tbsp.  Fresh garlic, chopped

2 oz.        White wine

4 oz.        Clam juice

2 oz.        Butter

1 Tbsp.  Long julienne green onion

1 Tbsp.   Fresno chili rounds

To taste Salt

To taste Black pepper

In sautee pan on medium heat, render sausage pieces until lightly coloured.

Add onions and cooked until translucent, then add chopped garlic

When garlic is lightly browned, add clams and sautee for 1 minute on high heat

Add white wine and let alcohol cook off for 30 seconds, then add clam juice, cook on high until clams are open

Add butter, green onions and chili, taste broth for seasoning and adjust with salt and pepper.

 

            


© 2020 Step Outside with Paul Burt