CASSEROLE OF CLAMS AND CHINESE SAUSAGES
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 25m
Yield Four appetizer servings
Number Of Ingredients 8
Steps:
- Rinse the clams and drain well. Prepare the pepper strips and set aside.
- Cut each sausage on the bias into quarter-inch-thick slices. There should be about one-half cup.
- Heat two tablespoons of the butter in a heavy casserole and add the sausage, garlic and half the scallions. Cook, stirring, about one minute and add the wine and clam juice. Cook over moderately high heat about two minutes or until the liquid is reduced to about one and a third cups. Add the clams and pepper strips. Cover closely and cook three to five minutes. As each clam opens up, remove it. If the cooking liquid has evaporated excessively, add a bit of water. Swirl in the remaining butter. Put the clams in a shallow serving dish and pour the sauce over all. Sprinkle with the remaining scallions.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 6 grams, Sodium 830 milligrams, Sugar 2 grams, TransFat 0 grams
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