Restaurant Association of Maryland - Recipes - Due Restaurant's Spicy Clam Roast

Monday, May 12, 2008

(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:

Spring Penne Pasta with Crab, Corn, Broccoli and Tomato Vinaigrette
Brushette with Warm Caponata & Goat Cheese
Swordfish Stuffed with Olive Tapenade

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Restaurant Association of Maryland • 6301 Hillside Court • Columbia, Maryland 21046 • 410.290.6800 • Fax: 410.290.6882