Recipe by: Executive Chef Eric Miller, Elaia Estiatorio
Spicy Clams & Loukaniko Sausage with Chilis and Mythos
Delicious sauteed Littleneck Clams, Loukaniko Sausage in a Chili, and Mythos reduced sauce, garnished with chopped parsley
Ingredients
12 Littleneck Clams
4 Ounces Loukaniko Sausage
1 Ounce Sliced Garlic
1 Ounce Sliced Shallots
1 Ounce Mixed Jalapenos & Serrano Peppers
1 Ounce Chopped Flat Parsley
2 Ounces EVOO (For Sautée)
6 Ounces Mythos Beer (For Deglazing Opening of Clams)
4 Ounces Loukaniko Sausage
1 Ounce Sliced Garlic
1 Ounce Sliced Shallots
1 Ounce Mixed Jalapenos & Serrano Peppers
1 Ounce Chopped Flat Parsley
2 Ounces EVOO (For Sautée)
6 Ounces Mythos Beer (For Deglazing Opening of Clams)
Recipe
- Put EVOO into a pan and heat until warm
- Add Loukaniko Sausage into the pan and cook until brown
- Add garlic, shallots, mixed peppers, and cook until it’s lightly brown
- Add clams
- Add Mythos Beer
- Cover pan and lower heat to open the clams
- When all the clams are open, reduce the sauce to a thick soup consistency
- Place all the clam in a service bowl
- Pour Loukaniko Sausage sauce over the top
- Sprinkle on parsley and serve
