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Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.
- 2 tablespoons (¼ stick) unsalted butter
- 8 ounces andouille sausage, cut into ½-inch cubes
- 2 fresh poblano chiles, cut into ½-inch squares
- 1 yellow bell pepper, cut into ½-inch squares
- 1 red bell pepper, cut into ½-inch squares
- ¼ teaspoon dried crushed red pepper
- 4 pounds Manila clams, scrubbed
- ½ cup heavy whipping cream
- ½ cup chopped fresh cilantro, divided
- 2 teaspoons Sherry wine vinegar
- Kosher salt and freshly ground black pepper
Melt butter in a heavy large pot over medium-high heat. Add sausage, chiles, yellow bell pepper, red bell pepper, and crushed red pepper. Sauté until sausage browns and vegetables begin to soften, about 7 minutes. Add clams, dry Sherry, and cream. Cover pot and cook over medium-high heat until clams open, 5–6 minutes (discard any clams that do not open). Stir in ¼ cup cilantro and Sherry wine vinegar. Season juices with salt and pepper. Transfer to a large bowl. Sprinkle with remaining cilantro and serve.