Recipe: Elaia’s Spicy Clams & Loukaniko Sausage With Chilis & Mythos

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