Steamed Clams with Chorizo

Yield: Yield: 4 servings


1 lb Prima Porta Artisiano Hot Italian Sausage Rope (SKU: 3836), diced
2 tbsp corn oil
5 garlic cloves, minced
3 dozen Little Neck clams, scrubbed
1 cup dry white wine
1 orange, halved
1/4 cup roughly chopped parsley
1/2 small Spanish onion
2 tbsp Extra virgin olive oil

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



In a large Saute' pan, over high heat, heat oil.  Add the sausage and onions and cook until browned. Add the garlic and sautÈ until lightly brown. Add the clams and wine. Squeeze the orange juice into the pan then add the halves. The rind will add another dimension to the sauce. Cover and steam until the clams open, discard any that do not. Remove from heat, top with parsley and extra virgin olive oil and serve.