Bryan Davis: Hi, my name is Bryan Davis with Chef Bryan's Kitchen and today we are going to be making a Clams and Andouille sausage with spicy tomato garlic sauce. So the way we are going to begin is we are going to remove the casing from our Andouille sausage. What we are going to do is take the tip of our knife and basically just cut through the casing, you will be able to see once you cut through it, you can just peel it away and what this does, this is actually going to give us some more of a ground sausage effect than a sliced sausage effect. You don't have to do this step, you could just go ahead and slice the sausage, like this but without removing the casing, the sausage is going to remain in the slices. As we remove the casing, it's going to be more like a ground sausage. So that's what we are going to do. I have gone ahead and done the previous ones that we are going to need. So we are going to go ahead and turn our pot on, get it up to a high heat to begin with and add just a little bit - there is a quite a high fat content in sausage so you don't want to add too much, but we are going to add just a little bit olive oil, I am going to bring this up to temperature and then we are going to add our sausage. So my pot is hot, I can hear it sizzling. So we are going to go ahead and add our sausage. Now I am just going to break the sausage up a little bit. I will be able to break it up even more with the spatula once we get into it and I am using about - for this about a pound and a half a sausage. This is going to give you a probably somewhere depending on your portion size probably somewhere in the neighborhood of about six, if you are heavy eaters maybe four portions. So now we are just going to add the sausage in there, give it a nice little stir and you can hear it cooking in there. So we are going to take a minute and prepare our garlic now. I have already got my onions sliced, I am going to take two or three cloves, I am a big garlic fan, so we are going to take say three cloves of garlic, we are just going to slice up the garlic, now we don't want to take this down to a mince. So we are just going to run our knife through it a few times, I am going to take some bread onions and just put back with the garlic and we are going to wait for our sausage to browned up. You don't really need to cook the sausage all the way through but you do want to get it browned on all sides. At this point I myself, I am going to add a little bit of salt and pepper but Tereso is a fairly highly seasoned sausage, so you do want to be careful. Now I am just going to add a little bit of salt and pepper and then we are just going to let this continue to cook.
So our next step is going to be to add the wine. Now what I am going to do, I am going to take my wine and actually add just about a half a cup maybe three quarters of a cup and if you stir down on the bottom there you will be able to see that that wine you want to leave it on the heat and just run your spatula across the bottom and that heat with the liquid is going to lift up those brown bits and all of those brown bits are flavored. So we are going to let this reduce for a couple of minutes and while we are doing that we are going to talk about the clams. The clams, these are little nut clams and what you want to make sure of is that they are all closed, well it looks like all of these are closed. So what we are going to do is we are going to rinse this off real quick. So I just want to run them under cold water, just fill the bowl up, tilt it, dump the water out. Now if you look here we have gone down in terms of the amount of liquid we have to about where we want to be.
So we are going to go ahead and add the rest of our ingredients. So we are going to add our onion and garlic, about two tablespoons of our Chipotle sauce and then you could use straight chipotles. Now we are going to add our tomatoes, about one can of just regular diced tomatoes and now I am going to add the second can and they are just regular diced tomatoes. So we are going to add those and I am a big fan of heat and this is a spicy dish. So I am going to sprinkle just a little bit maybe a half maybe a quarter teaspoon of cayenne pepper in there and we are going to give it a little stir and then we are going to add a little bit of some kosher salt and some fresh ground black pepper, stir this together, then we are going to put our lid on it. So we are going to put our lid on, reduce the heat down and we are going to let this simmer. So when we come back I am going to show you how to add the clams to this wonderful dish, we will go ahead and finish it up and then you will have the Clam and Andouille sausage and the spicy garlic tomato sauce.