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SAUSAGE & CLAMS BRICKWOOD'S STYLE

Senator Brickwood Galuteria has been serving our community the past 10 years but has been entertaining us most of his adult life. This is a talented man who won a Na Hoku Hano hand award in 1985 for male vocalist of the year for most promising artist. He launched his entertainment career in 1980 working on air for KCCN 1420 and later with KCCN FM 100.

 

I was lucky enough to meet him while in the radio business and always had a great respect for him. Always positive and always showing Aloha today he shares his Sausage & Clams, Brickwood style recipe with us in the Cooking Hawaiian Style kitchen.


Posted By: As Seen on OC16
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US Metric

½-portuguese sausage, sliced
½-cup onions, diced
½-cup celery diced
¼-cup carrots, diced 
2lbs-manilla clams, rinsed
4cup-white wine
salt-to taste
pepper, black-to taste
Garnish: Cilantro leaves
 
   


Cooking Process:

Heat a deep sauté pan, add the Portuguese sausage & sauté till brown then remove leaving in the grease from the sausage. In the same pan add the vegetables and sauté for 4-5 minutes.

For the Clams
In a separate large pot on medium high heat add the clams and the wine, cover and bring to a boil and simmer 2-3minutes or till the clams start to open. Discard any clams that are not open.
Next add to the clams the sausage & vegetables, season to taste with salt and pepper.
Garnish with Cilantro leaves. 

how to serve:

Serve with steamed white rice.

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Reviewed on: Mar 25, 2019 By
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