Clam And Sausage Stew
|Littleneck clams||2 Dozen|
|Sweet italian sausage||1 Pound (Links)|
|Water||1⁄4 Cup (4 tbs)|
|Onions||3 Medium, cut into wedges|
|Canned tomato puree||28 Ounce (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
1. With stiff brush, scrub clams with running cold water to remove any sand; set aside.
2. In 5-quart Dutch oven over medium heat, heat sausages and water to boiling. Cover; simmer 5 minutes. Remove cover; cook, turning often, until water evaporates and sausages are browned, about 20 minutes. Remove to paper towels to drain. Cut into slices.
3. In drippings in Dutch oven over medium heat, cook onions 5 minutes, stirring occasionally. Add tomato puree, wine, and salt. Over high heat, heat to boiling, stirring often. Add clams and sausage slices; heat to boiling. Reduce heat to low; cover and cook until clams open, about 20 minutes, stirring occasionally to bring the open clams on the bottom to the top.