1/4 cup Vera Jane's Extra-Virgin Olive Oil |
2 tsp garlic, minced |
8 oz andouille sausage, cubed |
1 medium red onion, quartered and sliced |
Pinch of crushed chilies |
1½ cups (12-oz) dark beer |
(1) 8-oz bottle clam juice |
(1) 28-oz can crushed Roma tomatoes |
36 small clams in shell, scrubbed |
3 Tbsp fresh oregano, chopped |
Sea salt and freshly cracked pepper |
1 lb linguini, cooked according to package instructions |
Heat the olive oil and garlic in a large pot over medium heat. When garlic is fragrant, add the sausage, onion, and chilies. Cook for 5 minutes, then add beer. Let simmer for a few more minutes. Add clam juice, tomatoes, and clams. Cover, and simmer until all clams have opened, about 6 to 8 minutes. Stir in oregano and season, to taste, with salt and pepper. Serve with freshly cooked pasta.
Clams and Sausage
