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Chef Banks is the Corporate Executive Chef of Harry’s Hospitality Group, comprised of Harry’s Savoy Grill & Ballroom, Harry’s Seafood Grill, Harry’s Fish Market + Grill and Kid Shelleen’s Charcoal House & Saloon. The restaurants have been a mainstay of the Wilmington area and surrounding cities since 1988. In 2010, the popular Trolley Square area restaurant Kid Shelleen’s, was added to Harry’s Hospitality Group. Inspiration for this recipe comes from their fresh approach of farm-to-table cuisine, using local farmers, products and brewers, which enhance the brand of quality and freshness.
For this dish, the Dogfish Head IPA and the addition of the sausage make for a full-flavored and hearty appetizer. The sausage specified is really delicious. If it is unavailable, or you can’t find it, you can substitute a sausage of your choice. However, I recommend some type of cheese in the sausage, as it complements the beer.
Ingredients:
12 little neck clams
3-4 oz. chipotle & cheddar sausage
(diced)
8 oz. Dogfish Head 60 Minute IPA
1 Tbsp. shallots (chopped)
1 tsp. garlic (chopped)
Garnish with diced ripe plum tomato
and sliced green onion (scallions)
Directions:
• Wash the clams thoroughly to remove any sand.
• Cook the sausage at a low temperature so as not to render too much of the fat and then it will retain its moisture. This can be done ahead of time.
• In a medium sauté pan, add clams, shallots and garlic. Allow them to cook for a minute; add the sausage. Let that sizzle and cook for a minute.
• Add the Dogfish Head 60 Minute IPA.
• Cover and cook until clams open. Garnish with the tomato and green onion and serve with good bread.
