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Red Rock Bistro's North Shore Steamers with Linguica

1 lb. steamer clams
1 T. olive oil
2 T. linguica, diced
1 T. garlic, sliced
1 T. jalapeno peppers, minced
1 C. dry white wine
1 loaf French bread

Clean the clams by placing them in a pot of water to cover them. Add a handful of cornmeal.

Soak for 1 hour. Drain and scrub off the "beards."

Heat olive oil in a heavy saute pan. Sear the linguica, then add the garlic and jalapenos. Saute until the vegetables are soft. Add the steamers (in their shells) and the wine.

Cover the pan tightly and steam until clams open, approximately 6 - 8 minutes.

Meanwhile, slice the French bread and grill or broil to toast.

Serve the steamers hot with bread alongside for dipping.

Makes 2 appetizer servings.

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