Clams and Sausage in a White Wine Broth
Serves 4 Starters or 2 Entrées
1 oz cooking oil
1# alaskan razor clams, cleaned,rough chopped, juice reserved
4 oz Riendeer Sausage- ¼ and roasted in oven for 12 minutes
¼ tsp of Red Pepper Flake
½ oz sliced garlic
4 oz white wine (if you won’t drink it, don’t cook with it)
6 oz vegetable stock **
1 oz Butter
*8 oz cooked linguine
Salt and Pepper to taste
2 Tbl of fresh parsley, chopped
- In a sauté pan over medium heat place the oil, clams, garlic, rpf,
- move the pan frequently over the burner to make sure the oil is coating all the ingredients, and toasting appropriately
- when you get the fragrance of garlic and the like, deglaze with the wine, reduce by half.
- add the stock, let simmer.
- let cook for one minute.
- add the cooked linguine, salt, pepper and parsley.
- divide up into appropriate pasta bowls and serve
** if buying stocks or broths, stay away from canned and/or high sodium.
- *When cooking for entertaining purposes: be sure to pre cook, shock and oil your pasta-make sure to cook “al dente “ meaning “to the tooth”. Basically so you can reheat without over cooking.
- Quarter and render the sausage ahead of time -12 minutes in the oven at 325° will give them a nice texture in the finished plate.
Recommend
10th and M Seafoods in Anchorage for razor clams, cleaned and available in 1 # containers
Indian Valley Reindeer Sausage- www.indianvalleymeats.com
Clams and sausage is an Alaskan take on a traditional Italian dish. This is a very simple preparation, all the more important that the ingredients are quality and “sing” together.
I like taking traditional dishes and incorporating quality Alaskan ingredients, thus, evolving an Alaskan Regional Cuisine-Focusing on the best Alaska has to offer.
Enjoy!
Rob Kinneen ORSO Executive Chef
Email rkinneen@orsoalaska.com with any questions