Christmas Eve Clams & Sausage with Pimento and Pecorino
Recipe ingredients:3 tablespoons olive oil
1 white onion, chopped fine
2 ribs of celery, chopped fine
2 carrots, grated
4 large garlic cloves, minced
2 teaspoon dried hot red pepper flakes
2 cups canned crushed tomatoes
6 cups Pacific Natural Organic Vegetable Broth
4 cups bottled clam juice
2 pounds smoked sausage, cut diagonally into 1/4-inch-thick pieces
30 small hard-shelled clams, scrubbed clean
2 tablespoons chopped pimentos
1/3 cup freshly chopped flat-leaf parsley
1/3 cup freshly grated pecorino cheese, for serving
*Serve with toasted garlic bread, if desired
Cooking instructions:Heat oil In a large Dutch oven (I use Le Crueset); when hot, add onion, celery and carrots.
Saute for 5 minutes then stir in garlic and red pepper flakes. Cook 3 minutes more until the vegetables have softened. Stir in the tomatoes, vegetable broth and clam juice.
In a heavy skillet, quickly brown the sausage in batches over high heat, transferring it as it is browned to paper towels to drain. To the tomato mixture, add the clams. Simmer (stirring occasionally) 5-6 minutes, transferring them as they opened to a bowl. Discard any unopened clams and return the opened ones to the tomato mixture. Stir in the kielbasa then transfer to a large serving bowl.
Sprinkle with pimento & parsley. Serve cheese (and toasted bread) on the side.