Roasted Mahogany Clams with Sweet Sausage

• 36 mahogany clams
• 1/4 pound sausage meat out of the casing
• 1 medium onion, cut into thin strips
• 3 cloves of garlic, minced
• 1/2 cup white wine
• Fresh parsley, dill, and basil, chopped, about 1 TBS each

Instructions

Preheat oven to 350. In an ovenproof sauté pan, sauté the sausage, onion, and garlic in about 3tbs of olive oil. When the sausage is browned and the onions and garlic are translucent, deglaze the pan by adding the white wine. Add the clams and place pan in the oven, roasting for about 10 minutes, or until the clams are open. Season with salt, pepper, and the fresh herbs. Serve hot right out of the pan, with plenty of crusty bread for dipping!!! Variations could include the addition of tomato sauce, pesto, or adding Cannalini beans just after deglazing for a more substantial appetizer or a light meal. Be creative and enjoy!!

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