1Make homemade clam stock using clams, celery, carrots, fresh lemon, onion, a little bay leaf, and agua. Let it go until the clams open and the stock is ready to use, then strain it.
2Make homemade clam stock using clams, celery, carrots, fresh lemon, onion, a little bay leaf, and agua. Let it go until the clams open and the stock is ready to use, then strain it.
3Make homemade clam stock using clams, celery, carrots, fresh lemon, onion, a little bay leaf, and agua. Let it go until the clams open and the stock is ready to use, then strain it.
4Prepare overnight tomatoes by combining garlic, fresh rosemary, and cherry tomatoes, finishing with extra virgin olive oil. Place them in the oven, then turn off the oven and let the pilot light slow poach the tomatoes.
5Prepare overnight tomatoes by combining garlic, fresh rosemary, and cherry tomatoes, finishing with extra virgin olive oil. Place them in the oven, then turn off the oven and let the pilot light slow poach the tomatoes.
6Prepare overnight tomatoes by combining garlic, fresh rosemary, and cherry tomatoes, finishing with extra virgin olive oil. Place them in the oven, then turn off the oven and let the pilot light slow poach the tomatoes.
7Make roasted garlic and rosemary flatbreads using all-purpose flour, yeast, salt, sugar, rosemary, roasted garlic from the overnight tomatoes, water, and oil. Proof for an hour and a half, then roll out and fry.
8Make roasted garlic and rosemary flatbreads using all-purpose flour, yeast, salt, sugar, rosemary, roasted garlic from the overnight tomatoes, water, and oil. Proof for an hour and a half, then roll out and fry.
9Make roasted garlic and rosemary flatbreads using all-purpose flour, yeast, salt, sugar, rosemary, roasted garlic from the overnight tomatoes, water, and oil. Proof for an hour and a half, then roll out and fry.
10Prepare seasoned breadcrumbs with fresh parsley, granulated garlic, oregano, Parmigiano cheese, salt, a little bit of pepper, extra virgin olive oil, and unsalted butter.
11Prepare seasoned breadcrumbs with fresh parsley, granulated garlic, oregano, Parmigiano cheese, salt, a little bit of pepper, extra virgin olive oil, and unsalted butter.
12Prepare seasoned breadcrumbs with fresh parsley, granulated garlic, oregano, Parmigiano cheese, salt, a little bit of pepper, extra virgin olive oil, and unsalted butter.
13Assemble the Cajun clams: Start with a little olive oil, then add andouille sausage and garlic.
14Assemble the Cajun clams: Start with a little olive oil, then add andouille sausage and garlic.
15Assemble the Cajun clams: Start with a little olive oil, then add andouille sausage and garlic.
16Add clams, overnight tomatoes, basil, butter, scallions, and cannellini beans. Season with a little salt and pepper.
17Add clams, overnight tomatoes, basil, butter, scallions, and cannellini beans. Season with a little salt and pepper.
18Add clams, overnight tomatoes, basil, butter, scallions, and cannellini beans. Season with a little salt and pepper.
19Deglaze with a little white wine and some clam stock.
20Deglaze with a little white wine and some clam stock.
21Deglaze with a little white wine and some clam stock.
22Add fresh parsley and seasoned toasted breadcrumbs.
23Add fresh parsley and seasoned toasted breadcrumbs.
24Add fresh parsley and seasoned toasted breadcrumbs.