Recipe Database
Clams with Andouille sausage
Clams with Andouille sausage
6 cherry stone or middle neck clams per person
1/2 lb of fresh Andouille sausage (cooked and crumbled)
Freshly grated Parmesan cheese
1/4 cup of white wine

In a medium sauce pan place the clams and bring to a high heat add the clams and wine, steam open(until just slightly opened) Open the clams and place on a tray with kosher salt on the tray(stabilizer). Place the cooked sausage on top of the clam and add the cheese. Bake for about 15 minutes until cheese melts.Serve and enjoy THEY ARE HOT!!!!!!