- 2 tablespoons olive oil
- 2 ounces Bob Woods Chipotle Sausage or favorite sausage, cut in small pieces
- 1 dozen Sunray Venus Clams, scrubbed
- ½ cup chicken stock
- ¼ cup white wine
- 2 tablespoons garlic butter
- 4 slices focaccia bread grilled with garlic butter and topped with shredded Romano cheese
Brown sausage pieces with oil on high heat. Add clams and cook, stirring, for 10 seconds. Add chicken stock, white wine, and garlic butter. Continue to steam until clams are open. Serve in a bowl or boat-type dish with bread to dip in broth.