April 18, 2012
Littleneck Clams with Linguica
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
freshly ground black pepper
50 littleneck clams
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.