Creole Style - Steamed Clams My Cajun Kitchen was strolling through Costco and came upon these beautiful clams just screaming at me to take them home. Well guess what? I took them home and owe what a party we had with these delicious tasting little critters. Here is what I did...... Ingredients: 4 pounds Clams 1 cup Chardonnay Wine 1 cup chicken broth 5 slices Andouille Sausage, chopped fine - if you do not have access to andouille sausage any smoked sausage will work fine 1 small white onion, chopped fine 1 small bell pepper, chopped fine 1 Roma tomato, chopped fine 1 garlic clove, chopped fine 2 shakes red pepper flakes 2 tablespoons butter 2 tablespoons olive oil, I used jalapeno flavored Salt and Pepper to taste, use minimal amount What to do: First you have to clean the clams with a brush under cold running water. If any clams are open, discard them. Place in a bowl and fill with cold water, place a dish towel on top to keep the clams under the water. Let them hang out in the fridge for 1 - 2 hours. This will purge any sand out of the clams. In a wide skillet add the butter and olive oil, saute the onion, bell pepper, garlic, red pepper flakes and sausage for 4 - 5 minutes until the vegetables are wilted. Add the tomato, wine and chicken broth, salt and pepper, cook for 2 - 3 minutes to incorporate the flavor. Now, add the clams and stir on low heat. Cover the pan, the clams will start to open in 1 - 2 minutes, stir often to marry the liquid with the clams. Once all the clams are open, they are ready to eat. Do not overcook as the clams will become leathery. Serve with toasted french bread. Bon Appetite! For More See ** My Cajun Kitchen ** Please - LIKE COMMENT SHARE - to keep us in your newsfeed We truly appreciate yall.....Sha #Clams #Yummy #Wine #SteamedClams #Recipe #Cajun #Louisiana
Posted on: Wed, 10 Dec 2014 13:00:01 +0000
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