INGREDIENTS
16 oz. crushed tomatoes
2 oz. garlic
2 tablespoon crushed red pepper
4 oz. dry Sherry
8 oz. shellfish stock
8 oz. Andouille sausage
1 lb. shrimp
1 lb. mussels
1 lb. Little Neck Clams
METHOD
Sauté sausage, shrimp, clams, and mussels with garlic and red pepper flakes. Deglaze with sherry. Add tomatoes and shellfish stock. Cover and simmer until clams and mussels open. Serve with rice or pasta.
Serves 4.
