If you read my Weekend Dish post from two weeks ago, you know that we have recently cooked little neck clams for the first time. While in search of another recipe, we found this recipe from Emeril – Little Neck Clams with Spicy Venison Sausage Pasta. So we decided to hit up the local farmer’s market again and buy some more clams for dinner.
As usual, we made some substitutions and omissions from the original recipe.
1. Saute 1 cup onion in olive oil. Season with salt and some crushed red pepper.
2. Add 1 lb Hot Italian Turkey Sausage (removed from casings and crumbled). Cook until browned.
3. Add 3 cloves chopped garlic and 1 TBS dbl concentrated tomato paste (I love the tubes that you can keep in the fridge)
4. Deglaze with 1 cup white wine (I used Chardonnay).
5. Add 2 cups chopped Roma tomatoes (bought at the farmer’s market!) and a couple of shakes of dried oregano.
6. After cooking for a few minutes, add 2 cups clam juice plus 1 cup water and bring to a boil. Simmer for 30 minutes until the sauce reduces and thickens.
7. Add 1 dozen little neck clams and cook covered for 8-10 minutes until all clams open up. (Original recipe calls for 3 dozen clams but just Andy and I were eating it so we used less)
8. Serve over fresh linguine. Enjoy!
Check out this cool spoon that I got from my sister-in-law…I love how it sits on the pot, I love that it is orange…and Andy loves how the drips go back into the pot instead of onto the stove (I believe I mentioned before that he is the kitchen cleaner!) Check them out here!
My shot of the final dish! Yum!
Andy’s shot…I was not tall enough with my 50mm on a cropped sensor to get the entire plate in from above.