Spicy Roasted Clams
Prep Time:
30 minutes
Cook Time:
20 minutes
Yield
4 Servings
Ingredients
3 Dozen Littleneck Clams, rinsed and scrubbed
1 T. Olive Oil
1 Andouille Sausage, diced
1 Fennel Bulb, julienned
1 Large Onion, julienned
1 Jalapeño Pepper, minced (seeds removed)
1 t. Red Pepper Flakes
2 t. Minced Garlic
1 Can Chopped Tomato in liquid
1 Cup White Wine
Salt & Pepper to taste
Basil. Lemon or Scallions for Garnish
Preparation
Preheat oven to 500.
In a Dutch oven, heat olive oil on medium. Add Andouille sausage and sauté until cooked through. Add fennel, onion, garlic and jalapeño pepper, salt, pepper and red pepper flakes. Once cooked, but with the vegetables still crisp, add white wine, increase heat, and bring to a slow boil. Add tomatoes and heat to temp. Add water if necessary.
Arrange clams in one layer in Dutch oven. Place in oven, uncovered, for 10 minutes. Turn clams and continue to roast until clams open (another 10 minutes or so.) Discard any unopened clams.
Divide in 4 pasta bowls, garnish with basil and crusty bread.