Meghan MacGillivray
This delicious and simple dish can make anyone a clam lover, perfect for an evening appetizer.

As part of our GO Fish! campaign, highlighting National Seafood Month, we're posting a new sustainable seafood recipe every day in October.

INGREDIENTS:

Serves 4 People

2 Lbs Littleneck Clams, scrubbed

2 links turkey or chicken sausage, chopped into 1/2 inch slices

6 asparagus stalks, chopped

1 yellow onion, chopped fine

1 Tbs. garlic, chopped fine

1 Tbsp. olive oil

1 cup white wine

2 lemons, squeezed

1/4 bunch parsley, chopped fine

DIRECTIONS:

• Saute the onion and garlic and olive oil in large Dutch oven, cook until translucent.
• Add the sausage and brown slightly.
• Add asparagus and cook slightly so it is still crunchy.
• Remove sausage and asparagus and set aside.
• Add wine, lemon and clams and cover pot.
• Steam for 3-5 minutes until all the clams have opened. Discard those that remain closed.
• Add asparagus and sausage to the sauce and plate with clams.
• Add parsley before serving, with extra sauce.