5 pounds fresh steamer clams
4 shallots, minced
(1) 32-ounce bottle sparkling apple cider 1/2 pound Andoulle Sausage, sliced
3 cups leeks, cleaned julienned 1 cup fresh corn kernels
1 red bell pepper, seeded, diced 1 bunch green onions, diced
1 tablespoon fresh thyme, chopped 1 teaspoon dried tarragon
1 teaspoon black pepper 1 pound stick butter
Place a large kettle or pot over high heat. Place the clam sin the kettle and sprinkle with the shallots. Quickly pour the cider over the clams. Cover pot and let steam on high heat until clams are open, about 10 minutes. Remove clams with ladle and transfer to serving platter. Cover clams to keep warm. Remove the kettle from heat and drain the clam juice. Wipe kettle clean and return clam juice to pot. Return kettle to heat and bring to boil. Add the sausage,leek, corn, bell pepper, green onions, thyme, tarragon, and black pepper. Reduce heat to low and cook for 3 minutes. Add salt, if needed. Pour the broth over the clams and serve with lemon wedges and bread.
