Littleneck Clam Boil With Garlic Bread

Anita has been craving our Littleneck Clam Boil for the last few days. So when shopping yesterday, we bought a couple of pounds of Littlenecks and prepared it for dinner. If you like clams boiled with new potatoes, andouille sausage, green onions and wine, you really should try this recipe. I have changed it a little from last time by adding a teaspoon of Shrimp and Crab Boil and a splash of Tawny Port. The flavor is excellent, indescribably delicious if I say so myself.

Serves:                 2

Prep Time:           20 minutes

Cooking Time:     30-35 minutes

INGREDIENTS

Clam Boil:

2 # Littleneck clams, discard any open clams before cooking

2 T extra virgin olive oil

1 dry chorizo sausage or andouille sausage, cut into 1/4" rounds

3/4 # new potatoes, or French potatoes, whole or cut to equal size pieces

1/2 bunch green onions, whites cut into 1/4" rounds, greens cut into thin strips about 2" long

3 garlic cloves, sliced thin

1/2 cup dry white wine

1 pinch red pepper flakes

2 T unsalted butter

1 t Shrimp and Crab Boil

A splash of Tawny Port

Garlic Bread:

10 " French baguette, sliced longways

2-3 T minced garlic

1/2 t dried basil

1/2 t dried chives

1 T extra virgin olive oil

1 t water

Grated Parmesan cheese

PREPARATION:

Clam Boil:

1. Put oil into a 5 1/2 Q Dutch oven, then saute sausage over low-medium heat for about 3 minutes or until it starts to brown.

2. Add the potatoes, red pepper flakes and onion whites and saute, tossing frequently for about 8 minutes or until potatoes start to brown then add garlic and saute for another 2 minutes.

3. Add the white wine and cook until reduced by half, about 5 minutes.

4. Add 1 cup hot water and cook until potatoes are starting to soften, about 5 minutes more.

5. Add clams, half of onion greens and cook covered until clams open, about 8-10 minutes. Discard any clams that don't open during cooking.

Garlic Bread:

1. Mix garlic, oil, water, chives and basil in a small bowl.

2. Spread garlic toast mixture on baguette pieces, sprinkle with Parmesan and bake on a rack at 425 *F for about 10 minutes or until starting to brown.

3. Remove and let cool, then cut as desired.

PLATING:

1. Put 1 t butter in the bottom of each shallow serving bowl.
2. Spoon some hot broth, clams, sausage and onions into the two bowls.
3. Garnish with remaining onion greens and serve with garlic bread for dipping up the broth.
4. We chose a Grgich Hills Pinot Blancfor the accompanying wine but any mellow white like Viognier or Sauvignon Blanc would be good. Even a mellow red accompanies well.

Bon appetit,
Tom and Anita