N.Africa - Steamed Clams w/Tomato, Vermouth, Linguica Sausage

By Addylicious

Ingredients

• 1 small fennel bulb--trimmed, cored and thinly sliced
• 1 small yellow onion, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1/4 pound spicy linguiça sausage, thinly sliced on the bias
• 5 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 4 thyme sprigs
• 1 bay leaf
• 2 1/2 pounds Manila clams, scrubbed and rinsed
• 1 1/2 cups low-sodium or homemade vegetable broth or stock
• 1 cup dry vermouth
• One 14.5-ounce can stewed tomatoes
• 4 tablespoons unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon plus 1 teaspoon harissa paste (Harissa is a spicy North African chili paste. Find it at Middle Eastern markets, specialty grocers)
• 1 tablespoon roughly chopped flat-leaf parsley leaves
• Freshly squeezed juice of 1 or 2 lemons (about 3 to 6 tablespoons)
• Salt and freshly ground black pepper
• 4 thin slices focaccia bread, toasted

Preparation

Step 1

1. Prepare an ice-water bath and set aside. In a large pot filled with salted water,
- blanch the fennel
- and onion until tender, about 3 minutes.
- Transfer to the ice-water bath and set aside to cool.

2. In a large lidded pot set over medium heat, warm the olive oil. Add the
- linguiça sausage
- garlic
- shallot
- thyme and
- bay leaf and
cook, stirring occasionally, until the shallot and garlic become translucent, about 5 minutes.

Increase the heat to high, then
- add the clams
- vegetable broth
- vermouth

Bring the liquid to a boil, then reduce the heat to medium-high, cover the pot and simmer until the clams pop open, about 6 minutes.

3. Add the
- reserved fennel
- and onion
- tomatoes and their juices
- butter
- harissa paste
- parsley;

cook uncovered, stirring occasionally, until the butter melts. Remove the pot from the heat,
- then add the lemon juice to taste.
-Season to taste with salt and pepper to taste.

4. Remove the thyme sprigs, bay leaf and any clams that have not opened and discard. Divide the remaining clams and broth among four large shallow bowls. Serve immediately with the toasted focaccia on the side.