Casserole Of Clams And Chinese Sausages

1. 1

   Rinse the clams and drain well.

2. 2

   Prepare the pepper strips and set aside.

3. 3

   Cut each sausage on the bias into quarter-inch-thick slices.

4. 4

   There should be about one-half cup.

5. 5

   Heat two tablespoons of the butter in a heavy casserole and add the sausage, garlic and half the scallions.

6. 6

   Cook, stirring, about one minute and add the wine and clam juice.

7. 7

   Cook over moderately high heat about two minutes or until the liquid is reduced to about one and a third cups.

8. 8

   Add the clams and pepper strips.

9. 9

   Cover closely and cook three to five minutes.

10. 10

    As each clam opens up, remove it.

11. 11

    If the cooking liquid has evaporated excessively, add a bit of water.

12. 12

    Swirl in the remaining butter.

13. 13

    Put the clams in a shallow serving dish and pour the sauce over all.

14. 14

    Sprinkle with the remaining scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.