Clams with Andouille Sausage

Rating: 2

This dish was not as good as the Mussels Steamed in Beer that we had back in May.  The flavors of the sausage and clams did not compliment each other very well.

Ingredients
2 tablespoons (1/4 stick) butter
8 ounces andouille sausage, cut into 1/2-inch cubes
2 fresh poblano chiles,* cut into 1/2-inch squares
1 yellow bell pepper, cut into 1/2-inch squares
1 red bell pepper, cut into 1/2-inch squares
1/4 teaspoon dried crushed red pepper
4 pounds Manila clams, scrubbed
1/2 cup dry Sherry
1/2 cup heavy whipping cream
1/2 cup chopped fresh cilantro, divided
2 teaspoons Sherry wine vinegar

Preparation

Melt butter in heavy large pot over medium-high heat. Add andouille sausage, poblano chiles, all bell peppers, and crushed red pepper. Sauté until sausage browns and vegetables begin to soften, stirring often, about 7 minutes. Add clams, Sherry, and cream. Cover pot and cook over medium-high heat until clams open, 5 to 6 minutes (discard any clams that do not open). Stir in 1/4 cup cilantro and Sherry wine vinegar. Season juices to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining cilantro and serve. Adapted from Elliot's Oyster House.