Drunken Clams With Sausage Recipes

Steps:

• Cook capellini according to package directions.
• Meanwhile, heat oil and butter together in a large skillet. Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft. Add beer and bring to a simmer. Add clams, cover and simmer until shells open, about 5 minutes. Using tongs, remove 12 clams and reserve for another meal. Drain capellini, reserving 1/2 cup pasta cooking water and add to clams in skillet, adding the reserved 1/2 cup pasta if necessary to "loosen" the sauce. Simmer 1 minute to heat through. Remove from heat and top with parsley and Parmesan. Serve with a mixed green salad and bottled dressing, if desired.

Steps:

• 1. In a large saucepan heat the olive oil over medium heat. Add the onions and cook, until soft, for about 3-4 min. Add the garlic, celery and fennel and cook for another 3-4 minutes. Add the sausage meat and cook for another 5 minutes, until the meat is nicely browned. 2. Add the wine (both dry and sweet) and bring to boil. Add the tarragon. 3. Add the clams, cover with a lid and cook, shaking the saucepan from time to time, until the clams are open, for about 6 minutes. 4. Add the heavy cream, gently shake the saucepan to mix, and simmer over low heat uncovered, for another 2-3 minutes. 5. Spoon the clams into bowls or soup plates. Stir the parsley into the broth, season with pepper and then pour over the clams. Serve with fresh bread. Grilled Garlic Toast 6 slices good country bread (the kind that's not too dense, with lots of air holes) Olive oil Salt 1 clove garlic, peeled and halved 1.Heat the grill to medium-high (or use a grill pan if you're cooking indoors). Brush both sides of each slice of bread with olive oil -- don't skimp, here! Sprinkle lightly with salt. 2.Grill the bread for a minute or two on each side, until it's crisp and brown (we like ours on the darker side). Rub one side of each toast with the cut edge of the garlic clove (lightly or vigorously, depending on your preference) and serve while still warm.

Steps:

• 1. 1 hour before cooking mix kosher salt, cornmeal and cold water to fill large bowl. Add clams and refrigerate for 1 hour to remove sand.
• 2. Remove clams from cornmeal mixture and scrub well under cold running water.
• 3. Melt butter over medium heat in large stockpot, add garlic and saute for 1 minute.
• 4. Add wine, lemon juice, lemon zest, and red pepper flakes and mix well into mixture.
• 5. Gently add clams in one layer.
• 6. Bring liquid to boil then cover tightly and lower heat to gentle simmer. Steam until clams open...typically between 10 and 12 minutes. Discard all clams that did not open.
• 7. To serve, add clams to a large bowl, pour broth over the clams and sprinkle with parsley. Add more lemon juice if desired. Use crusty french bread to soak up the broth.

Steps:

• Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
• Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.