Ingredients:
- 5 pounds clams, mussels or combo of both
- 4 spicy sausages such as Aidells
- 1 cup white wine
- 2 tablespoons chopped garlic
- 2 tablespoons capers
- 2 cups chicken broth
- 4 tablespoons butter
- 1/2 cup crumbled blue cheese
- 1 sourdough baguette
- olive oil
- garlic powder
- Thoroughly rinse clams
- Slice baguette into 4 sections and then slice lenghtwise so you have 8 large pieces of bread
- Slice sausages in half lenghtwise and grill on high heat for 3 to 5 minutes on each side.
- Slice grilled sausages on the bias into bite size chunks. Set aside.
- In a large pan with a lid (a saute pan, pot, or dutch oven will all due it just must have a lid) combine chicken broth, white wine, garlic, and capers. Simmer for 15 minutes or until liquid has reduced by about a third.
- Add butter and sausage. Season broth with salt and pepper to taste. Go easy on the salt as adding the blue cheese later will also add some saltiness.
- Bring broth to a slow boil
- Brush baguette slices with olive oil and sprinkle with garlic powder. Grill on medium heat until golden brown.
- Add clams to the broth and cover until clams have just opened.
- Spoon clams into a serving dish or bowl and pour the broth over the top. Sprinkle on the blue cheese.
Our Perfect Pairing- We found this dish paired best with a Medocindo style Sauvignon Blanc.
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