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Clams With Andouille Sausage Recipe

Ingredients

How to make it

  • Melt butter in a heavy large pot over high heat. Add andouille sausage,poblanos,all bell peppers and crushed red pepper. Saute till sausage browns and vegetables begin to soften,stirring often,about 7 mins. Add clams,Sherry and cream. Cover pot and cook over medium-high heat till clams open,5-6 mins.
  • Stir in 1/4 c cilantro and serve.
  • Note: We don't like Manilla clams so we use small littleneck clam.This can also be served as an appetizer for 6.

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  • valinkenmore 13 years ago
    Love this kind of recipe. Our only problem is finding the right kind of chorizo. The most common out here is a soft chorizo that cooks to mush when you take it out of the wrapper. I believe what you use is a dry chorizo. Will be on the hunt for it so I can try this recipe. Thanks Pat!
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pleclare Framingham, MA

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