Lunchbreak: Steamed Wallapa Bay clams

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Chef Shawn McClain

Five50 Restaurant
Las Vegas, Nevada

Steamed Wallapa Bay Clams With Portuguese Linguica sausage & Tanaya Creek Calico Brown Ale
Serves 4 as an appetizer

3 Tbs olive oil
4 ea garlic cloves-minced
1 1/2 cups onions-peeled and sliced thinly
1 lb. Linguica sausage-sliced into 1/2” pieces- or substitute a favorite garlic sausage
12 oz Tanaya Creek Calico Brown Ale – or substitute any dark ale
2 cups clam juice or substitute water or vegetable stock
40 pcs Littleneck clams
1 1/2 cups fingerling potatoes, par-roasted in a 400F oven until almost cooked through
1 cup plum tomatoes-peeled, seeded and rough chopped
1/2 tsp    red chili flakes
1 lemon, juiced
2 Tbs butter
1 tsp fresh oregano, minced
1 Tbs fresh parsley, minced
4 1/2″ thick slices sourdough bread
3 Tbs extra virgin olive oil
2 plum tomatoes, sliced in half

In a heavy duty 3 qt sauce pan, heat olive oil over medium heat.  Add garlic and cook until lightly browned and fragrant.  Add onions and sausage and continue cooking until onions are soft and lightly browned.  Turn heat to high and add brown ale and clam stock and bring to a simmer.  Add clams, potatoes, tomatoes and chili flakes and cover.  Cook until clams are all open (about 4-5 minutes)-then remove from heat.  Add butter and herbs and stir to coat.  Meanwhile, lightly toast sourdough slices and rub with olive oil and a rub of fresh tomato flesh.  Season bread with sea salt. Divide into 4 serving bowls and garnish with toasted tomato bread.  Serve immediately.

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