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Title: Clams With Andouille Sausage And Plum Tomatoes
Categories: Clams, Seafood
Yield: 4 Servings

48 Little neck clams;
- washed and scrubbed
1 lb Andouille smoked sausage;
- thinly sliced
2 tb Garlic; chopped
2 tb Olive oil
3 c Plum tomatoes; chopped
2 c Stock, dry white wine or
- half and half
3 tb Fresh basil, oregano, and
- marjoram; chopped
2 tb Scallions; sliced

Heat a pan large enough to hold the clams, without crowding, over
medium-high heat.

Add oil and garlic and cook until garlic is soft, but not burned. Add
the clams, sausage, tomatoes, stock, and/or wine and herbs. Cover and
cook until clams open. Top with scallions and serve over linguine.

Be sure to have some bread on hand to sop up what's left of the
delicious sauce.

Recipe FROM: <gopher://sdf.org/0/users/cmaltese/docs/Recipes/
clams_andouille.txt>

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