Bryan Davis: Hi, my name is Bryan Davis with Chef Bryan's Kitchen and today we are making Clams and Andouille sausage with a spicy tomato garlic sauce. So, we have our dish pretty much built, the clams have been steaming in our liquid for about five maybe six minutes. So now what we are going to do is we are going to plate this up. Now you can on these clams, they are completely open, if they didn't open we don't want to eat them. So what we are going to do is I am going to show you how to do this clam dish two different ways. First way is appetizer or a first course. What we are going to do is we are just going to take the clams and we are just going to put them in our serving bowl.
I just want to for a nice first course looking at maybe four or five depending on who is eating it, up to six maybe. Then what we are going to do is for our first course you want to focus mostly on the broth. If you want you can dig down and get some of the sausage out of it . I think we are going to dig down and get a little bit but for a first course you are looking at more for the broth. I am just going to put that right in the middle. Now we want that as more of an accent then part of the dish. So we are going to put that together then we are going to take a little bit of our fresh parsley, give it a nice little quick chop, we don't want it to be too small, we want some size to be with it and we are just going to take and we are going to sprinkle our parsley over the top and if you want to get a little fancy, you can take on your little parsley leaves, and just put it right down in the middle. But there is a first course plating and now then for our main course what you want to do is you want to do kind of the opposite, we want to focus on getting most of the Tereso and not as much of the broth. We want just enough broth to flavor the -- in this case we are going to use rice but what we are going to do is we are going to take and we are going to strain with our ladle, we are going to strain out most of the liquid and we are going to put it right down in the middle of our rice here. Again focusing on getting the Andouille and the clams. So we are going to put the filling right in the middle of the rice and we will rearrange our clams a little bit. Found one here that's not open, so we are not going to use that one and you always want to look through, if you don't get a chance to look through the entire pot before you serve it make sure that you look through and make sure that all the clams are open and in a dish like this, its a little more difficult because you cant really see the ones that are under the liquid until you plate them. So we are just going to rearrange our clams a little bit, make sure they are all open and then we are going to take a little bit of the broth and sprinkle it just right over the rice. That's going to help flavor our rice. So, there we have the entre portion and again we are going to take a little bit of our parsley or - I am a big fan of the green onions, so what we are going to do with this one is we are going to take a little bit of parsley a little bit of the green onion and there you have it, the Clam and Andouille Sausage with spicy tomato garlic sauce.