April 18, 2012

Littleneck Clams with Linguica


Ingredients:
2 shallots, minced
1 lb linguica sausage, sliced
1 lb 8 oz small golden potatoes, halved
1 bunch Hakurei (I've seen them labeled "baby") turnips with greens attached, turnips halved* and greens chopped
2 tablespoons sherry vinegar
1 1/4 cup stock
2 bay leaves
1 tablespoon yellow mustard seeds
sea salt
freshly ground black pepper
50 littleneck clams

olive oil

Directions:
Heat olive oil in a heavy dutch oven. Saute the shallots until fragrant. Add the sausage, turnips and potatoes. Saute until the potatoes and turnips (not the greens!) are nearly fork-tender and the sausage is browned. Add the vinegar and stock and deglaze the pan. Add the remaining ingredients. Cover and cook until the clams open.


*The skin was so thin, I left it on.

My thoughts:
I was excited to see local littleneck clams back in the market again. They're from Chincoteague and like their oysters, always have a great, fresh flavor. I was also excited to see linguica sausage which can be tricky to find around here but tastes so good alongside seafood. I added the turnips and potatoes to found it out into a full meal. Simple yet so satisfying.

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