gumbo

steam 1 1/2 dozen or a little over 2 pounds of littleneck clams in 5 cups of water for 10 minutes. remove clams from shells and set aside; reserve broth.

dice and saute for 5 minutes in 1 stick of butter (be brave)
1 large yellow onion
1 bunch green onions
4 stalks celery
2 green bell peppers
1 serrano chile pepper
4 cloves of garlic
1/2 pound of okra, trimmed and sliced
2 teaspoons oregano
1 teaspoon thyme
2 teaspoons salt
4 bay leaves

make a roux with 1/2 cup vegetable oil and 1/2 cup flour. add oil to heated heavy pan and then add flour. stir on medium heat until reddish brown, about 8-10 minutes.

cut in half and slice into 1/4 inch pieces 1 pound of smoked andouille sausage (get the best quality you can find)
chop 1/2 cup of flat leaf parsley
add sauteed vegetables to the roux with
1 10 ounce can of rotel tomatoes with jalapenos
1 box of parmalat pomi chopped tomatoes, reserved clam juice, andouille and parsley.

simmer for 1/2 hour. skim off any excess fat if necessary. right before serving add 2 pounds of uncooked small coldwater or baby shrimp and cook another 3 minutes, then mix in the shelled littlenecks. Serve over rice. Better the next day.