Recipe from The Roosevelt, Richmond
Photo by John Murden
Virginia Clams with Sausage and Kimchee
1 pound Virginia littleneck clams, rinsed and scrubbed
1 pound garlic sausage
4 ounces kimchee purée (hot or mild, your choice)
4 ounces roughly chopped kimchee
2 tablespoons butter
4 ounces white wine, chicken broth or water (your choice)
Heat a heavy-bottomed sauté pan over medium heat. Add butter and sausage. Once the sausage is nearly cooked, add the clams. Stir to coat the clams in the rendered fat. Add the broth to deglaze the pan. Cook for 2 minutes. Add the kimchee purée and chopped kimchee.
Cover, and let steam until the clams pop open, generally 3 to 4 more minutes. Serve in a bowl with the broth and toasted bread.
Serves one as an entrée or two as an appetizer.