with Andouille Sausage and Clams
This recipe is from one of our favorite wineries, Cakebread Cellars.
Heat a large wide bottom pot over high heat with olive oil and Andouille sausage. Toss to brown and add the onion and celery. Continue cooking for 3-5 minutes to soften the vegetables.
Add diced potatoes, tomato, garlic, bay leaf and thyme. Once garlic starts to release its aroma, cover with fish or clam broth. Reduce heat to medium and slowly simmer for 20 minutes.
Soak clams in cold water and scrub to rid them of any sand. Discard any that donít close or are broken. Add to soup and cover for 10 minutes.
During the last couple of minutes add the cut up fish and stir in gently without breaking the fish. Once all the clams open, check the seasoning and adjust with salt and pepper.
Serve in shallow bowls with large croutons that have been brushed with olive oil and rubbed with a garlic clove.
Enjoy with a glass of Cakebread Cellars Rubaiyat.