STEAMED CLAMS WITH SAUSAGE AND TOMATO SAUCE

Steamed clams with sausage and Tomato Sauce image

Number Of Ingredients 13

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1/3 package (500 g) Johnsonville Italian Mild Sausage Links, casings removed, and chopped
1&1/2 tablespoons minced onion
1 tablespoon olive oil
1/4 cup canned whole Roma tomatoes, crushed
2 tablespoons Spanish sofrito (recipe follows)
1 teaspoon chopped oil- preserved red chili
3 pounds clams, scrubbed
1/4 cup white wine
1 cup fish stock (recipe follows)
1 tablespoon whipped butter
1/2 tablespoon lemon juice
2 tablespoons chopped mixed parsley, oregano, and cilantro
1 whole scallion sliced

Steps:

In a large sauté pan, sweat the onions in olive oil over medium heat for about a minute, and then add the sausage.
When the sausage is heated through and its fat is beginning to liquefy and escape, add the tomatoes, sofrito, and chili. Sauté a minute longer.
Add clams and immediately deglaze the pan with the wine. Once that has reduced by about a third, add the fish stock. Bring to a simmer and then cover the pot.
After 5 to 7 minutes and when the clams have popped open, stir the pot and discard any clams that did not pop open.
Now add the butter, lemon juice, half the chopped herbs, and half the scallion, and season lightly. Stir again. Taste and correct seasonings if necessary.
Transfer the clams to a large, warm serving bowl, pour the sauce over top, and sprinkle with the remaining chopped herbs and scallion.