01.03.13 美食譜 sausage and clam stew

Sausage and Clam StewFrom Canal House Cooks Every Day, by Melissa Hamilton and Christopher Hirsheimer
Ingredients:
4 tablespoons extra-virgin olive oil

1 1/2 pounds Italian sausage (any variety), sliced into thick rounds
1 small onion, chopped
2-3 cloves garlic, finely chopped

4 pounds small clams, scrubbed (I used a mix of cockles and littlenecks)
&

2-3 pinches Aleppo pepper or pimenton

or

Directions:
Heat 2 tablespoons of the olive oil in a large, heavy pot with a lid over medium-high heat. Add the sausages and cook, stirring occasionally, until browned all over, about 10 minutes. Add the onions and garlic and cook until softened, about 5 minutes. Add the clams and Aleppo pepper, then drizzle with the remaining 2 tablespoons of olive oil.

Clamp the lid shut or cover the pot and cook, shaking the pan over the heat occasionally, until the clams open, 10-12 minutes. Discard any clams that don't open. Serve in wide soup bowls with warm, crusty bread for sopping up flavorful broth.