One of our favorite winter dishes in the Hamptons is the spicy Clams & Loukaniko Sausage with Chilis and Mythos at Elaia Estieatoria located at 95 School Street in Bridgehampton. Delicious sauteed littleneck clams, Loukaniko sausage and Mythos reduced sauce, garnished with chopped parsley. Here’s how to make it at home…

Spicy Clams & Loukaniko Sausage with Chilis and Mythos By Executive Chef Eric Miller and the Elaia Estiatorio Team

INGREDIENTS

• 12 Littleneck Clams

• 4 Ounces Loukaniko Sausage

• 1 Ounce Sliced Garlic

• 1 Ounce Sliced Shallots

• 1 Ounce Mixed Jalapenos & Serrano Peppers

• 1 Ounce Chopped Flat Parsley

• 2 Ounces EVOO (For Sautée)

• 6 Ounces Mythos Beer (For Deglazing Opening of Clams)

METHOD

• 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