1. Prepare clams: put them in a bowl or pan and cover with cold water; add some cornmeal& salt to the water- they'll ingest this and'spit out' any sand they're carrying. 2. Leave them in this for 4 hrs, changing to clean water about halfway through. 3. Discard any open clams. 4. In a large stockpot, warm the oil over medium heat. 5. Add the garlic& red pepper; saute until garlic is golden. 6. Add the sausage, onion, tomatoes, wine& water; stir to mix. 7. Add the clams, turn heat to high& cover- steam until clams open- approximately 8 minutes. 8. Discard any clams that do not open. 9. Divide clams and broth into 5 soup bowls; if desired, sprinkle with parsley& cilantro and serve with a lemon wedge. ---------------------------------------------------------------------------
Nutrition
Ingredients
