Ingredients:
2 pound Manila Clams
1 tsp. Garlic, chopped
4 ounces Lap Chong (Chinese Sausage)
2 cups White Wine
2 cups Clam Juice
4 tbsp. Tomato Concasse (cubed, diced tomatoes)
1 tsp. Thyme, chopped
1 tsp. Rosemary, chopped
5 tbsp. Parsley, chopped
8 Garlic Crostini
4 ounces Butter Cubes

Method:
- Sauté sausage and chopped garlic over medium heat for two minutes.
- Add clams and continue to cook for 1 minute.
- Add wine and clam juice and simmer covered over high heat for 3 minutes.
- Remove clams and place in a bowl.
- Add chopped herbs, parsley, tomatoes and freshly ground pepper to the broth.
- Add cold butter cubes to the broth and stir whilst it dissolves.
- Pour hot broth over clams and serve with garlic crostini.