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Clam Stew
Yield: 4 servings.

4 hot Italian sausages (1 pound), pricked with a fork
48 littleneck clams, cleaned and scrubbed
4 medium onions, cut in half, root end removed and sliced into thin half-moons
2 medium heads Belgian endive, coarsely chopped
2 tablespoons minced fresh garlic
1 jalapeno pepper, seeded and chopped
1 to 2 Scotch bonnet peppers, seeded and chopped (optional)
1/2 teaspoon dried red pepper flakes (optional)
3/4 cup dry white wine
1 1/2 cups chopped canned tomatoes
8 tablespoons unsalted butter, cut in half-inch slices
3 scallions, cut into fine julienne
1 lemon, quartered

Preheat the oven to 500 degrees. Bring 6 cups of water to a boil
in a medium saucepan. Add the sausages and boil for 8 minutes to
remove excess fat. Drain, let cool for 10 minutes then cut on the
diagonal into 1/2-inch-thick slices.

Lay the clams in a single layer in a flameproof roasting pan. Top
with the sausage and the rest of the ingredients, except the
scallions and lemon, and bring to a boil on top of the stove. Then
put the pan in the oven. Roast the clams for 8 minutes. Mix the
ingredients and roast for 5 to 10 minutes longer, or until all the
clams have opened.

Place 12 clams in each of 4 large, heated bowls and pour the broth
over them, evenly distributing the sausages, onions, endive and
tomatoes. Garnish with julienned scallions and lemon wedges.


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