Tuscany Clam Roast

In the kitchen we're making a Tuscany Clam Roast with Chef Dan Morgan from Pamfilio’s Deli.
In the kitchen we're making a Tuscany Clam Roast with Chef Dan Morgan from Pamfilio’s Deli.

In the kitchen we’re making a Tuscany Clam Roast with Chef Dan Morgan from Pamfilio’s Deli.

INGREDIENTS:

  • Clams 6-8 clams

    In the kitchen we're making a Tuscany Clam Roast with Chef Dan Morgan from Pamfilio’s Deli.
    In the kitchen we’re making a Tuscany Clam Roast with Chef Dan Morgan from Pamfilio’s Deli.
  • 1/2 sliced sausage
  • 1 teaspoon roasted garlic
  • 1/4 cup tomato sauce
  • 1/2 oz white wine
  • 1 ½ cups clam juice
  • 1/2 teaspoon lemon zest
  • Pinch salt, pepper, red pepper flakes
  • 1/4 onion sliced
  • 1/4 teaspoon olive oil
  • ½ teaspoon butter
  • Chopped parsley for garnish

STEPS:

  1. Heat sauté pan, add oil, onions, roasted garlic, and red pepper flakes
  2. When onion is browned, add sausage and cook until tender
  3. Add clams and white wine. Reduce and add clam juice and tomato sauce
  4. Clams are ready when they open
  5. Once clams are fully opened, add lemon zest and butter
  6. Let simmer for two minutes
  7. Place in service bowl over mashed potatoes.
  8. Garnish with chopped parsley, lemon zest, and olive oil

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