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Cakebread Cellars Recipes: Vin de Porche with Manila Clams and Andouille Sausage
Manila Clams with Andouille Sausage,
Tomato and White Wine
andouille sausage, sliced
flat leaf parsley, chopped
Rinse clams under cold running water. Discard any that are open or don’t close when tapped. Cover with cold water and allow to soak for 20 minutes to rid them of any sand. Drain and reserve.
Heat a wide pan over high heat. Add the olive oil and garlic and sauté for a minute to soften. Add the tomato, white wine and smoked paprika to the pan. Bring to a boil and cook for a couple minutes to reduce slightly and to cook off the alcohol in the wine. Add the clams and andouille and cover with a tight fitting lid. Cook for a couple minutes until the clams open. Watch the pan closely as you only want to cook until the clams have all opened. Ladle into warm bowls and garnish with the chopped parsley. Serve with plenty of crusty bread for soaking up the broth in the bottom.
Enjoy with a glass of Cakebread Cellars Vin de Porche