© Tina Rupp
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

How to Make It

Step 1    

Heat the olive oil in a large saucepan. Add the garlic, onion, lemon zest and curry powder and cook over moderate heat, stirring occasionally, for 5 minutes. Add the andouille and cook over moderately high heat for 2 minutes. Add the stock and bring to a boil. Add the clams, cover and cook, shaking the pan a few times, until they open, 5 minutes.

Step 2    

Using a slotted spoon, spoon the clams into shallow bowls. Stir the cilantro into the broth, then pour over the clams. Serve with lemon wedges.

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