Meal: “Portuguese clams”: clams, chicken andouille sausage, fennel, garlic & white wine.

Back Story: Dan periodically gets clam cravings. Must be the Portuguese on the Alden side of the family–the ones from round Fall Rivah & New Bedfuhd, ya know, out near Buzzards Bay.

Method: Wash clams with cold water. Scrub each one with cold water and a little brush or sponge. Trust us, it makes a difference. Chop a few cloves of garlic and fennel into bite size pieces. Sauté garlic and fennel in butter/olive oil til tender. Add chopped andouille sausage to the sautéed mixture. Cook for 10-15 mins til you notice a nice carmelization. Add a 1/2 cup of white wine to deglaze the pan. Reduce a bit to make a nice sauce. Add canned tomato, salt/pep, and cover to cook on low for 15 mins. Add the clams, toss around a bit and cover for 15-20 mins or until all the clams open.

Plating: With tongs, pick out clams with shells and add to plate. Discard and empty shells. Use a ladle to spoon sausage, tomato, and fennel mixture over the clams. Serve with warm bread. Enjoy!

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