Every now and then I get a craving for clams and crusty sourdough.
What you will need
1 lb clams
1 large italian sausage
2 cups water
3 sprigs parsley
How to cook
Clams will keep for a few days if stored on ice with a moist towel over them. But don't let them get submerged in water. Any that are opened and don't close quickly when jostled should be discarded.
Any time you get clams, a couple hours before cook them, you wanna get them in fresh cold water. This should gove them a chance to spit out any silt.
Brown sausage in a heavy pan.
Meanwhile, chop up some parsley.
Add your clams.
Let them cook for a few minutes. Then add about 2 cups of water and simmer until they open up. A little wine would be nice in here too if available. Clams that do not open when cooked should be discarded. Do not eat them.
Finish with parsley and the juice of one lemon. It'll probably be salty enough so don't add salt without tasting.
Serve with a really good, crusty sourdough.