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2 tablespoons olive oil 1 tablespoon hot pepper sauce
½ cup sliced red bell pepper 1 1/2 cups dry white wine
½ cup sliced yellow pepper 1 tablespoon fresh rosemary leaves
½ cup sliced red onion 1 teaspoon fresh thyme leaves
¼ cup sliced scallions 1 teaspoon crushed red pepper
1 tablespoon fresh garlic, minced 4 tablespoons butter cubes, cold
1 pound smoked sausage, diced salt and pepper to taste
4 dozen hard clams, in-the-shell parsley, for garnish
1 pound shrimp, peeled
and deveined
Heat olive oil in a large saute pan or skillet. Add peppers, onions, garlic and sausage, stir for one minute. Add clams, shrimp, hot pepper sauce, wine, fresh herbs and red pepper. Cover and cook on medium-high until clams open (about 4 to 5 minutes). Remove clam mixture to a serving bowl leaving liquid in pan. Reduce liquid by half. Remove from heat, stir in cold butter, add salt and pepper and pour sauce over finished seafood. Garnish with parsley. Yield: 4 servings
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