Fire Roasted Clams with Andouille Sausage

I am a big fan of utilizing the heat up and cool down times of the Forno Bravo oven. Here is a flavor packed simple quick sharable appetizer that is perfect for the heat up time prior to your pizza making. No Andouille – No problems substitute your favorite sausage or skip the meat and throw in a handful of fennel.

Hope you enjoy until next week feast well!

Chef Bart

Fire Roasted Clams with Andouille Sausage

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Course Appetizer

Ingredients

  

• 1 pound littleneck clams washed
• 6 cloves garlic thinly slices
• .5 yellow onion thinly sliced
• 1 cup tomato medium dice
• 1 cup andouille sausage sliced
• 3 tblspns butter
• 6 oz beer
• 1 tblspn olive oil
• 8 sprigs thyme
• cracked pepper
• sea salt

Instructions

 

• Add the olive oil to your cast iron pan or similar high heat pot and place in your Forno Bravo oven to heat. When the oil begins to smoke 2-3 minutes add all the ingredients, toss and place in the back into the oven. Let cook for 4-6 minutes, stir the clams, and continue to cook for an additional 5 minutes or until the clams have all opened.
• Remove from the oven, spoon into a serving bowl and serve with great crusty bread.