Littleneck clams with sweet Italian sausage and spicy tomato sauce from Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

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Notes about this recipe

  • Breadcrumbs on November 20, 2010

    Follow up to above - forgot to mention about the clams. I did a fair bit of reading about cleaning clams to decide whether or not to soak them in salt water to release any grit. In the end, taking Martha's advice, I decided against it and just gave them a good scrub. This turned out to work fine. The reason for not soaking is you lose the juice from inside the clam and, evidently clams are now cleaned prior to being sent to market. Go figure. I just appreciate the time-savings!

  • Breadcrumbs on November 20, 2010

    p. 238 - Nov 2010 - First use of this recipe and, this book as a matter of fact. Trying to expand our traditional "Spaghetti Fridays" beyond the usual S& MB but have to maintain the meat aspect for K. This seemed like a suitable option because it also had clams which really appealed to me. What I LOVED about this recipe was how quick it was to make. Truly the two steps that took the longest were cooking/breaking up the sausage and, scrubbing the clams. The only chopping was 1/2c of onion though I did add 1/2 a fennel bulb since I had it on hand and felt the anise flavour would compliment the sausage and the clams...which it did. We both really enjoyed this meal, very filling. I think it would be great w WW linguine unfortunately there wasn't any at the market. I did add the parmesan on top but wouldn't bother next time, really doesn't seem necessary as dish is good enough on its own. A solid, quick & easy dish that I'd make again. S&K - 8

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