Subj : Clams Andouille
To   : All
From : Ben Collver
Date : Tue Mar 11 2025 11:21:58

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Clams With Andouille Sausage And Plum Tomatoes
Categories: Clams, Seafood
     Yield: 4 Servings

    48    Little neck clams;
          - washed and scrubbed
     1 lb Andouille smoked sausage;
          - thinly sliced
     2 tb Garlic; chopped
     2 tb Olive oil
     3 c  Plum tomatoes; chopped
     2 c  Stock, dry white wine or
          - half and half
     3 tb Fresh basil, oregano, and
          - marjoram; chopped
     2 tb Scallions; sliced

 Heat a pan large enough to hold the clams, without crowding, over
 medium-high heat.

 Add oil and garlic and cook until garlic is soft, but not burned. Add
 the clams, sausage, tomatoes, stock, and/or wine and herbs. Cover and
 cook until clams open. Top with scallions and serve over linguine.

 Be sure to have some bread on hand to sop up what's left of the
 delicious sauce.

 Recipe FROM: <gopher://sdf.org/0/users/cmaltese/docs/Recipes/
 clams_andouille.txt>

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