48clamssuch as Florida farm-raised hard clams, rinsed well
1tbspolive oil
1tbspgarlicchopped
1lb.Andouille smoked sausagesliced in coins
3cupsplum tomatoeschopped
2cupsstock or dry white wine
3tbspfresh herbsbasil, oregano and marjoram, chopped
2tbspscallions or chivessliced
Instructions
Heat pan a large enough to hold clams without crowding over medium high heat.
Add oil and garlic and cook garlic until soft, do not burn.
Add clams, sausage, tomatoes, stock or wine, and herbs. Cover and cook until clams open.
Divide between four bowls and top with scallions or chives. Serve with crusty bread for an appetizer, or over pasta or rice for a main dish, and enjoy!
Video
Notes
This recipe by Chef Peter Stefani of The Island Room Restaurant at Cedar Cove in Cedar Key, Fla., features Florida farm-raised hard clams in a tasty infusion of Italian and Southern cuisine. This dish can be served over pasta or rice for a main course, or as an appetizer, but always include a large piece of crusty bread to soak up the delicious juices. Chef Stefani prepared this recipe for the Romancing the Clam live cooking event in 2009 in Savannah, Ga.