Buon appetito!
Smoked venus clams for 2
Ingredients
4 persons
- 4 tablespoons olive oil
- 300 Gram sausages
- 2 Stems leeks
- 2 cloves look
- 16 twigs verse tijmblaadjes
- minced
- pepper
- 2.5 teaspoons salt
- 2 smoked paprika
- 700 Gram bay leaves
- 120 milliliter ELVEA Peeled Datterini Tomatoes
- 12 tablespoons chicken broth
- 3000 Gram white wine
- venus clams
- pepper
- salt
Preparation
-
1
Heat the oil in a pan over medium-high heat and fry the sausage slices until cooked through. This will take about 8 min. Remove the pan from the heat and set aside.
-
2
Lower the heat and remove the browned bits. Add the leeks, garlic and thyme and sauté until everything is soft. This will take about 6 min. Season with pepper and salt.
-
3
Add the paprika and bay leaf and stir well so that all the spices mix. Continue frying for 1 min.
-
4
Add the tomatoes, broth and wine and bring to a boil. Lower the heat and simmer for 5 min. Remove and discard the bay leaf and thyme.
-
5
Add the venus clams and cook until they open. This takes about 8 to 10 min. Stir frequently.
-
6
Serve warm with some bread.
