Quick and Easy Clams
With Parsley And Italian Sausage
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
1 lemon
How to cook
1
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.
2
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.
3
Brown sausage in a heavy pan.
4
Meanwhile, chop up some parsley.
5
Add your clams.
6
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.
7
Finish with parsley and the juice of one lemon. It'll probably be salty enough so don't add salt without tasting.
8
Serve with a really good, crusty sourdough.
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