Portuguese Clam And Sausage Roast

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 links smoked italian hot sausage
• 2 dozen littleneck clams
• 2 tablespoons cornmeal or 2 tablespoons flour
• 3 tablespoons olive oil
• 2 medium yellow onions, sliced 1/2-inch thick
• 4 garlic cloves, sliced thin
• 1/2 cup dry wine
• 1/4 cup chopped fresh flat leaf parsley

Recipe

• 1 smoke the sausages-see related recipe. the sausages can be smoked up to 1 day in advance, wrapped in plastic, and stored in the refrigerator. for the recipe, slice 1/2 inch thick slices.
• 2 scrub the clams under cold running water to remove as much sand and dirt as possible. fill a medium bowl with enough cold water to cover the clams. stir in the cornmeal. add the clams and swish them around a bit. refrigerate the clams in the water for 2 hours, swishing.
• 3 two or three times.
• 4 drain the clams thoroughly in a colander. heat the oil in a 5 or 6 quart dutch oven or heavy.
• 5 pot. stir in the onions and garlic. cook, stirring often, until the onions are softened and
• 6 lightly browned, about 8 minutes. stir in the sliced sausages and cook until heated through,.
• 7 about 2 minutes. pour in the wine, increase the heat to high and bring to a boil. cook until reduced by about half. add the clams. cover the pot and cook, shaking the pot occasionally,.
• 8 just until the clams open, about 6 minutes. scatter the parsley over the clams and serve.
• 9 immediately, either from the pot or spooned into warm bowls.