- 2 tablespoons (1/4 stick) butter
- 8 ounces andouille sausage, cut into 1/2-inch cubes
- 2 fresh poblano chiles, cut into 1/2-inch squares
- 1 yellow bell pepper, cut into 1/2-inch squares
- 1 red bell pepper, cut into 1/2-inch squares
- 1/4 teaspoon dried crushed red pepper
- 4 pounds Manila clams, scrubbed
- 1/2 cup dry Sherry
- 1/2 cup heavy whipping cream
- 1/2 cup chopped fresh cilantro, divided
- 2 teaspoons Sherry wine vinegar
- Melt butter in heavy large pot over medium-high heat. Add andouille sausage, poblano chiles, all bell peppers, and crushed red pepper. Sauté until sausage browns and vegetables begin to soften, stirring often, about 7 minutes. Add clams, Sherry, and cream. Cover pot and cook over medium-high heat until clams open, 5 to 6 minutes (discard any clams that do not open). Stir in 1/4 cup cilantro and Sherry wine vinegar. Season juices to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining cilantro and serve. Adapted from Elliot's Oyster House.
- Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
- Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.