1/4 cup extra virgin olive oil
  3 garlic cloves, thinly sliced
  1 white onion, thinly sliced
  1 teaspoon curry powder
  the zest of 1 lemon
  1 andouille sausage, thinly sliced
  1 cup low sodium chicken stock
  2 dozen littleneck clams, well scrubbed
  1/4 cup chopped cilantro
  lemon wedges, for serving


Procedure:

1. Begin by adding the olive oil in a large saute pan over medium heat. Slice your onions, sausage, and garlic and measure out the curry powder. Zest your lemon. When the olive oil is warm, add the garlic, onion, curry powder, and lemon zest.
2. Cook for 5 to 10 minutes, stirring occasionally, or until the onion has softened and becomes translucent.
3. Add the sausage and cook for about 2 minutes, or until lightly browned.
4. Add the chicken stock and bring to a boil.
5. Add the clams, cover, and cook for about 5 minutes, shaking the pan a few times, until the clams open.
6. Using a slotted spoon, place the clams in shallow serving bowls, discarding any clams that don’t open. Pour the broth over the clams. Top with the chopped cilantro and serve with lemon wedges.