Steamed Clams with Italian Sausage

I'm not quite sure where this recipe came from, but I think Beep and I had something similar at a restaurant long ago, so I think I developed it from there. Regardless, it is fantastic! I don't have any other words to describe it, I am not a huge fan of clams or most seafood, but I can't get enough of them in this dish. Have some fresh crusty bread handy, the best part is dipping into the flavorful broth. Beep has been home for a couple of weeks and having his sis here to help out makes for more cooking and eating at home. Beep found the perfect clams at Rex's Seafood Market on Lovers Lane, they were the perfect size. Be sure to scrub them well prior to placing in the hot stockpot, there is nothing worse than sand and grit in the broth. This is one of those meals that could also be classified in comfort food. Eating it just makes you happy.


INGREDIENTS:1 Pound each Italian hot sausage and sweet sausage, slice into one inch pieces
1 T Olive oil
1 Small onion, halved and sliced 1/4 inch thin
3 Cloves garlic peeled, roughly chopped
1 C Chardonnay
1 C Chicken broth
1 15oz Can diced Italian tomatoes
4 Dozen small cherry stone clams, rinsed and scrubbed
Salt & Pepper to taste, approx. 1 tsp.
Crusty Italian bread for dipping

PREP:
In a large stock pot heat oil and saute sausage, stir occasionally and allow to brown.
Drain off any grease or use a paper towel to remove the liquid. Allow to cook approximately 10 minutes and add the onion, cook 5 minutes stirring occasionally and add garlic. Cook an additional 5 minutes and remove any remaining grease. Pour the wine over the mixture and allow to reduce by half, 5 minutes. Pour broth into pot and stir, place clams on top of the mixture and cover with a lid. Simmer, covered until the clams have opened. Pour into a large shallow serving dish and serve with bread.

Lobster & Saffron Cream Pasta

I found this recipe years ago in Bon Appetite. It is a favorite of Beep's and he often asks for it on special occasions. I made it this year for Father's Day and we both were in heaven. It is every bit as good as I remember, but very rich. Beep, of course enjoys it as an entree, but I think it works great as an appetizer.

3 1-1/2lb. lobster tails
2 T. butter
1 T. olive oil
2 small shallots, minced
1 C dry white wine
1 1/2 C whipping cream
4-6 saffron threads
Salt & Pepper to taste
1/2 C freshly grated Parmesan cheese
10-12oz. cooked capellini
2 T. chopped fresh Italian parsley
Freshly grated Parmesan cheese for garnish

Remove the lobster meat from the tails. ( I use kitchen scissors it makes quick work of the shell. ) Cut into bite size pieces. Saute the lobster in the butter and olive oil over medium heat until pink and golden. Remove the lobster and set aside. Reserve the pan drippings and saute the shallot in those until caramelized. De glaze the skillet with the wine, stirring constantly with a wooden spoon to dislodge any browned bits. Cook until the wine is reduced by half, stirring constantly. Meanwhile, bring a 6 QT stock pot of water to a boil and cook pasta to desired consistency, drain and reserve for later.
Stir in the whipping cream. Simmer for 5-10 minutes until the sauce has thickened. Add the saffron threads, salt and pepper, while constantly stirring. Stir in the 1/2 cup of cheese.
Return the lobster to the skillet and sauce. Add the cooked pasta and toss to mix. Cook over low heat, just until heated through. Spoon onto serving platter or individual plates and garnish with parsley and additional Parmesan cheese.