Al Forno Clam Stew

• 4 hot Italian sausages (1 pound), pricked with the tines of 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 in heavy puree
• 8 tablespoons unsalted butter, cut in half-inch slices
• 3 scallions, cut into fine julienne
• 1 lemon, quartered

1. Preheat the oven to 500 degrees.
2. Bring 6 cups of water to a boil in a medium saucepan.
3. Add the sausages and boil for 8 minutes to remove excess fat.
4. Drain, let cool for 10 minutes then cut on the diagonal into 1/2-inch-thick slices.
5. Lay the clams in a single layer in a flameproof roasting pan.
6. 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.
7. Then put the pan in the oven.
8. Roast the clams for 8 minutes.
9. Mix the ingredients and roast for 5 to 10 minutes longer, or until all the clams have opened.
10. Place 12 clams in each of 4 large, heated bowls and pour the broth over them, evenly distributing the sausages, onions, endive and tomatoes.
11. Garnish with julienned scallions and lemon wedges.

littleneck clams, onions, endive, fresh garlic, pepper, scotch, red pepper, white wine, tomatoes, unsalted butter, scallions, lemon

Taken from cooking.nytimes.com/recipes/7718 (may not work)