Clams with Spicy Sausage

• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 medium onion, thinly sliced
• 1 teaspoon finely grated lemon zest
• 1 1/2 teaspoons curry powder
• 1/4 pound andouille sausage, thinly sliced
• 1 cup chicken stock
• 4 dozen littleneck clams, scrubbed
• 1/4 cup chopped cilantro
• Lemon wedges, for serving

1. Heat the olive oil in a large saucepan.
2. Add the garlic, onion, lemon zest and curry powder and cook over moderate heat, stirring occasionally, for 5 minutes.
3. Add the andouille and cook over moderately high heat for 2 minutes.
4. Add the stock and bring to a boil.
5. Add the clams, cover and cook, shaking the pan a few times, until they open, 5 minutes.
6. Using a slotted spoon, spoon the clams into shallow bowls.
7. Stir the cilantro into the broth, then pour over the clams.
8. Serve with lemon wedges.

extravirgin olive oil, garlic, onion, lemon zest, curry powder, sausage, chicken stock, littleneck clams, cilantro, lemon wedges

Taken from www.foodandwine.com/recipes/clams-with-spicy-sausage (may not work)