Name: Clams with Andouille Sausage
Yield: Servings
Ingredients: 2 tablespoons (¼ stick) unsalted butter; 8 ounces andouille sausage, cut into ½-inch cubes; 2 fresh poblano chiles, cut into ½-inch squares; 1 yellow bell pepper, cut into ½-inch squares; 1 red bell pepper, cut into ½-inch squares; ¼ teaspoon dried crushed red pepper; 4 pounds Manila clams, scrubbed; ½ cup dry Sherry; ½ cup heavy whipping cream; ½ cup chopped fresh cilantro, divided; 2 teaspoons Sherry wine vinegar; Kosher salt and freshly ground black pepper

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.

Recipe notes