Clams with Andouille Sausage and Plum Tomatoes

Ingredients:

48 little neck clams washed and scrubbed
1 pound Andouille smoked sausage, thinly sliced
2 tbsp. chopped garlic
2 tbsp. olive oil
3 cups chopped plum tomatoes
2 cups stock or dry white wine (or one cup of each)
3 tbsp. chopped fresh herbs: basil, oregano and marjoram
2 tbsp. sliced scallions

Prepare:

Heat a pan large enough to hold the clams, without crowding, over medium-high heat.
Add oil and garlic and cook until garlic is soft, but not burned. Add the clams, sausage, tomatoes,
stock and/or wine and herbs.
Cover and cook until clams open.
Top with scallions and serve over linguine.

Be sure to have some bread on hand to sop up what's left of the delicious sauce. (Serves 4)