Name: Cajun Clams
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 1 to 2 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 cup diced andouille sausage; 1 1/2 tablespoons chopped garlic; 1 dozen littleneck clams; 1/4 cup roasted cherry tomatoes; 2 tablespoons sliced scallion; 1 1/2 tablespoons julienned basil; 1 tablespoon butter; 1/4 cup white wine; 1/2 cup cannellini beans; Salt and pepper; 1/4 cup clam stock; 2 tablespoons seasoned breadcrumbs

Directions

Heat the olive oil add andouille sausage in a saute pan until slightly crispy, then add the garlic and cook until golden brown. Add the clams, tomatoes, scallion, basil and butter. Sauté for approximately 2 minutes. Add the wine and let simmer for 3 minutes. Add the cannellini beans and mix throughout. Season with salt and pepper.
Add the clam stock and cover. Let simmer until the clams have opened, about 5 minutes.
Plate and garnish with the seasoned breadcrumbs.