Portuguese Clam and Sausage Roast

• 3 links smoked italian hot sausage
• 2 dozen littleneck clams
• 2 tablespoons cornmeal or 2 tablespoons flour
• 3 tablespoons olive oil
• 2 medium yellow onions, sliced 1/2-inch thick
• 4 garlic cloves, sliced thin
• 12 cup dry white wine
• 14 cup chopped fresh flat leaf parsley

1. Smoke the sausages-see related recipe.
2. The sausages can be smoked up to 1 day in advance, wrapped in plastic, and stored in the refrigerator.
3. For the recipe, slice 1/2 inch thick slices.
4. Scrub the clams under cold running water to remove as much sand and dirt as possible.
5. Fill a medium bowl with enough cold water to cover the clams.
6. Stir in the cornmeal.
7. Add the clams and swish them around a bit.
8. Refrigerate the clams in the water for 2 hours, swishing.
9. two or three times.
10. Drain the clams thoroughly in a colander.
11. Heat the oil in a 5 or 6 quart Dutch oven or heavy.
12. pot.
13. Stir in the onions and garlic.
14. Cook, stirring often, until the onions are softened and
15. lightly browned, about 8 minutes.
16. Stir in the sliced sausages and cook until heated through,.
17. about 2 minutes.
18. Pour in the wine, increase the heat to high and bring to a boil.
19. Cook until reduced by about half.
20. Add the clams.
21. Cover the pot and cook, shaking the pot occasionally,.
22. just until the clams open, about 6 minutes.
23. Scatter the parsley over the clams and serve.
24. immediately, either from the pot or spooned into warm bowls.

sausage, littleneck clams, cornmeal, olive oil, yellow onions, garlic, white wine, flat leaf parsley

Taken from www.food.com/recipe/portuguese-clam-and-sausage-roast-293608 (may not work)