Clams with Portuguese Sausage
Servings: 4
Ingredients
- 3 lbs littleneck or manila clams soaked in water and rinsed
- 5.5 oz Linguiça sausage sliced into ¼" thick coins
- 3 tbsp olive oil
- ½ large sweet onion thinly sliced
- ½ cup sundried tomatoes
- 2 cups white wine (I used chardonnay)
- 1-2 tsp sugar (optional to use if wine is too dry)
- ½ cup chopped parsley leaves
- lemon slices
Instructions
- Add water to medium saucepan and bring to a boil under medium-high heat. Add Linguiça sausage and boil for 5 minutes. Drain and set aside.
- Heat large skillet over medium-high heat and add olive oil. Toss in sliced onions and sauté for 4-5 minutes or until onions are translucent but not browned. Stir in Linguiça, sundried tomatoes and combine with onions.
- Turn heat to high and toss in clams and combine with onion and Linguiça mixture. Add white wine and place cover on skillet and cook until clams have opened up. Discard any unopened clams. If the broth is too acidic or bitter, add sugar and toss the ingredients.
- Garnish with chopped parsley leaves, lemon slices and serve immediately.