Saturday, August 22, 2009

Stove Top Clam Bake

Another fast summer supper. All I did was layer corn and andouille sausage with fresh manilla clams on top, poured in about a cup of water, a couple TBs of butter, and sprinkled on oregano, crushed red peppers, and a little Old Bay -- covered the pot over high heat and waited about 13 minutes once I saw the steam (our clams were pretty small so I took them out after 8 and let the corn cook a little longer). Serve in a nice dip bowl with plenty of bread for dipping. As Gordon Ramsey would say . . . Stovetop Clambake with Fresh Corn and Sausage -- Done!

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