Clams with Andouille Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The heat of poblano chiles can vary dramatically. Season to taste by adjusting the amount of crushed red pepper before adding the clams. Ingredients:
2 tablespoons (1/4 stick) butter |
8 ounces andouille sausage, cut into 1/2-inch cubes |
2 fresh poblano chiles,* cut into 1/2-inch squares |
1 yellow bell pepper, cut into 1/2-inch squares |
1 red bell pepper, cut into 1/2-inch squares |
1/4 teaspoon dried crushed red pepper |
4 pounds manila clams, scrubbed |
1/2 cup dry sherry |
1/2 cup heavy whipping cream |
1/2 cup chopped fresh cilantro, divided |
2 teaspoons sherry wine vinegar |
Directions:
1. Melt butter in heavy large pot over medium-high heat. Add andouille sausage, poblano chiles, all bell peppers, and crushed red pepper. Sauté until sausage browns and vegetables begin to soften, stirring often, about 7 minutes. Add clams, Sherry, and cream. Cover pot and cook over medium-high heat until clams open, 5 to 6 minutes (discard any clams that do not open). Stir in 1/4 cup cilantro and Sherry wine vinegar. Season juices to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining cilantro and serve. Adapted from Elliot's Oyster House.
2. * Often called pasillas; available at some supermarkets and at specialty foods stores, farmersÂ’ markets, and Latin markets.
3. Ingredient tip: Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.
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