2 tablespoons olive oil
1 pound smoked sausage, diced
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
1/2 cup sliced red onion
1/4 cup sliced green onions
1 tablespoon minced garlic
4 dozen littleneck clams in the shell, scrubbed
1 pound shrimp, peeled and deveined
1 1/2 cups dry white wine
1 tablespoon hot pepper sauce
1 tablespoon chopped rosemary
1 teaspoon chopped thyme
1 teaspoon crushed red pepper flakes
4 tablespoons (1/2 stick) cold butter, cut into cubes
salt and pepper to taste
Chopped parsley for garnish, if desired
1. In a large skillet, heat olive oil over medium heat. Add sausage, peppers, onion, green onions, and garlic, stir until garlic is fragrant, about 1 minute. Add clams, shrimp, wine, hot pepper sauce, fresh herbs and red pepper flakes. Cover and cook on medium-high until all clams open, about 4 to 5 minutes. Discard any unopened clams.
2. Remove clams and shrimp to a serving bowl leaving liquid in pan. Reduce liquid by half. Remove from heat, stir in cold butter, add salt and pepper to taste. Pour sauce over seafood. Garnish with parsley.
For a lower fat option, the butter added at the end can be omitted. The sauce will be slightly less thick, but still delicious.