Steamed Clam and Mild Italian Sausage with Tomato Broth

Name: Steamed Clam and Mild Italian Sausage with Tomato Broth
Ingredients: 1/3 pkg. (17.64 ounces/ 500 g) Johnsonville Italian Mild Sausage Links, casings removed, and chopped; 1 1/2 tbsp (25 mL) minced onion; 1 tbsp (15 mL) olive oil; 1/4 cup (60 mL) canned whole Roma tomatoes, crushed; 2 tbsp (30 mL) Spanish sofrito(recipe follows); 1 tsp (5 mL) chopped oil - preserved red chili; 3 lb (1.5 kg) clams, scrubbed; 1/4 cup (60 mL white wine); 1 cup (250 mL) fish stock (recipe follows); 1 tbsp (15 mL) whipped butter (recipe follows); 1/2 tbsp (2 mL) lemon juice; 2 tbsp (30 mL) chopped mixed parsley, oregano, and cilantro; 1 whole scallion sliced; salt; pepper; 1 red bell pepper, roasted, peeled, and chopped; 2 scallions, minced; 3 cloves garlic, roasted and chopped; 6 anchovy fillets, minced; 2 tbsp (30 mL) minced parsley; 1/2 zest of lemon, minced; 1 tbsp (15 mL) sherry vinegar; 1/2 tsp (2 mL) sambal oelek; 2 lb (1 kg ) white fish bones (such as halibut, sole, turbot, flounder), rinsed and chopped; 1/2 Spanish onion, sliced; 1 small leek, white part only, sliced; 16 parsley stems; 3 bay leaves; 12 peppercorns; 1 lemon, sliced

johnsonville.ca

Recipes Steamed Clam and Mild Italian Sausage with Tomato Broth Sausage makes a flavourful addition to almost any seafood recipe.

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Ingredients

1/3 pkg. (17.64 ounces/ 500 g) Johnsonville Italian Mild Sausage Links, casings removed, and chopped
1 1/2 tbsp (25 mL) minced onion
1 tbsp (15 mL) olive oil
1/4 cup (60 mL) canned whole Roma tomatoes, crushed
2 tbsp (30 mL) Spanish sofrito(recipe follows)
1 tsp (5 mL) chopped oil - preserved red chili
3 lb (1.5 kg) clams, scrubbed
1/4 cup (60 mL white wine)
1 cup (250 mL) fish stock (recipe follows)
1 tbsp (15 mL) whipped butter (recipe follows)
1/2 tbsp (2 mL) lemon juice
2 tbsp (30 mL) chopped mixed parsley, oregano, and cilantro
1 whole scallion sliced
salt
pepper
1 red bell pepper, roasted, peeled, and chopped
2 scallions, minced
3 cloves garlic, roasted and chopped
6 anchovy fillets, minced
2 tbsp (30 mL) minced parsley
1/2 zest of lemon, minced
1 tbsp (15 mL) sherry vinegar
1/2 tsp (2 mL) sambal oelek
2 lb (1 kg ) white fish bones (such as halibut, sole, turbot, flounder), rinsed and chopped
1/2 Spanish onion, sliced
1 small leek, white part only, sliced
16 parsley stems
3 bay leaves
12 peppercorns
1 lemon, sliced
1 cup (250 mL) white wine
2 tbsp (30 mL) kosher salt
1 lb (450 g) butter, at room temperature
3 ice cubes