Free Online Recipes
 |  

Sign Up login
 
 

Clams with Andouille Sausag Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Clams with Andouille Sausag

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2 tablespoons (1/4 stick) butter
8 ounces andouille sausage, cut into 1/2-inch cubes
2 fresh poblano chiles, cut into 1/2-inch squares
1 yellow bell pepper, cut into 1/2-inch squares
1 red bell pepper, cut into 1/2-inch squares
1/4 teaspoon dried crushed red pepper
4 pounds Manila clams, scrubbed
1/2 cup dry Sherry
1/2 cup heavy whipping cream
 
1/2 cup chopped fresh cilantro, divided
2 teaspoons Sherry wine vinegar

Instructions
Melt butter in heavy large pot over medium-high heat. Add andouille sausage, poblano chiles, all bell peppers, and crushed red pepper. Sauté until sausage browns and vegetables begin to soften, stirring often, about 7 minutes. Add clams, Sherry, and cream. Cover pot and cook over medium-high heat until clams open, 5 to 6 minutes (discard any clams that do not open). Stir in 1/4 cup cilantro and Sherry wine vinegar. Season juices to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining cilantro and serve. Adapted from Elliot's Oyster House.


Originally Submitted
1/19/2014





0 Out of 5 from 0 reviews

You can add this Clams with Andouille Sausag recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.