Sausage and Herb Stuffed Clams

• 1 tablespoon olive oil
• 8 ounces Italian sausage
• 1/6 cup small-diced celery
• 1/6 cup small-diced red onion
• 1/4 cup white wine
• Juice of 1 lemon
• 24 small clams, raw and diced, shells reserved
• 1/4 cup breadcrumbs
• 1 tablespoon minced fresh parsley
• 1 stick unsalted butter, at room temperature
• 1 tablespoon hot sauce

1. Preheat the oven to 400 degrees F.
2. In a saute pan over high heat, add the oil and allow to heat.
3. Then add the sausage and cook for 2 minutes, stirring throughout the process.
4. Next, add the celery and onions, again cooking for 2 minutes.
5. Then deglaze the pan with the wine.
6. Next, add the lemon juice, then the clams, breadcrumbs and parsley.
7. Cook for 2 minutes, and then remove from the heat.
8. Next, stuff the clam shells loosely with the prepared stuffing.
9. Place in the oven and cook for 8 to 10 minutes.
10. During cooking, prepare the sauce.
11. In a bowl, whisk together the butter and hot sauce, mixing well.
12. After cooking the clams, finish with the prepared butter sauce and serve.

olive oil, italian sausage, celery, red onion, white wine, lemon, clams, breadcrumbs, parsley, unsalted butter, hot sauce

Taken from www.foodnetwork.com/recipes/robert-irvine/sausage-and-herb-stuffed-clams-recipe.html (may not work)