Elaia’s Spicy Clams & Loukaniko Sausage with Chilis and Mythos consists of sauteed Littleneck clams, Loukaniko sausage in a chili, and Mythos reduced sauce, garnished with chopped parsley. The recipe was created by Executive Chef Eric Miller and the Elaia Estiatorio Team in Bridgehampton.
Spicy Clams & Loukaniko Sausage with Chilis and Mythos
Ingredients
12 Littleneck Clams
4 Oz Loukaniko Sausage
1 Oz Sliced Garlic
1 Oz Sliced Shallots
1 Oz Mixed Jalapenos & Serrano Peppers
1 Oz Chopped Flat Parsley
2 Oz EVOO (For Sautée)
6 Oz Mythos Beer (For Deglazing Opening of Clams)
Directions
• Put EVOO into a pan and heat until warm
• Add Loukaniko Sausage into the pan and cook until brown
• Add garlic, shallots, mixed peppers, and cook until its lightly brown
• Add clams
• Add Mythos Beer
• Cover pan and lower heat to open the clams
• When all the clams are open, reduce the sauce to a thick soup consistency
• Place all the clam in a service bowl
• Pour Loukaniko Sausage sauce over the top
• Sprinkle on parsley and serve