Smoked clams for 2

Meat
Meat

Ingredients

2 tablespoons
olive oil
150 g
sausage
1 stalk
leek
1 clove
garlic
8 sprigs
fresh thyme leaves, chopped
pepper
salt
1,25 teaspoons
smoked paprika powder
1
bay leaf
350 g
ELVEA peeled red Datterini tomatoes
60 ml
chicken stock
6 tablespoons
white wine
1.500 g
clams
pepper
salt
2
Persons

Preparation

  • Heat the oil in a pan over medium heat and fry the slices of sausage until they are cooked through. This takes about 8 minutes. Remove the pan from the heat and set aside.
  • Lower the heat and remove the brown pieces. Add the leek rings, garlic and thyme and cook until everything is soft. This takes about 6 minutes. Season with pepper and salt.
  • Add the paprika powder and the bay leaf and stir well until all the herbs mix. Continue to cook for 1 min.
  • Add the tomatoes, the stock and the wine and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove the bay leaf and thyme and discard them.
  • Add the clams and cook until they open up. This takes about 8 to 10 minutes. Stir frequently.
  • Serve warm with some bread.