Razor Clams with Kielbasa

• 4 tablespoons neutral oil, like grapeseed or corn
• 1 large onion, sliced
• Salt and pepper
• 24 razor clams, cleaned, or littleneck or Manila clams, scrubbed
• 1/4 pound kielbasa or other garlicky sausage, sliced
• 1/2 cup sake or not-too-dry white wine
• 2 tablespoons finely chopped scallions
• 1 tablespoon minced ginger
• 1/4 cup soy sauce
• 1 tablespoon sherry vinegar
• Chopped fresh jalapenos or other fresh chilies for garnish

1. Put half the oil in large skillet over medium-high heat; add onions, salt and pepper and cook for a minute, stirring occasionally, until they soften and start to brown.
2. Add clams and raise heat to high; stir for another minute.
3. Add sausage and stir for a minute.
4. Add sake or wine, cover, and cook until the clams are tender (or open, if you're using littlenecks), about 5 minutes.
5. Meanwhile, combine remaining oil with scallions, ginger, soy sauce and vinegar in a bowl.
6. Put clams, onions, sausage and their juices in a bowl and spoon sauce over them; garnish with chilies and serve.

neutral oil, onion, salt, razor clams, kielbasa, sake, scallions, ginger, soy sauce, sherry vinegar, fresh jalapenos

Taken from cooking.nytimes.com/recipes/12092 (may not work)