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Hi, my name is Bryan Davis from Chef Bryan's Kitchen. And today we’re making Clams and Andouille sausage with a spicy garlic tomato sauce. So, we have our dish pretty much built. The clams have been steaming in our liquid for about five, maybe six minutes. So now, what we’re going to do is we are going to plate this up. Now you can on these clams, they are completely opened. If they didn't open, we don't want to eat them. So what we’re going to do is I’m going to show you how to do this dish two different ways. First way is appetizer or a first course. What we’re going to do is we’re just going to take the clams and we’re just going to put them in our serving bowl. I just want to—for a nice first course looking at maybe four or five depending on who is eating it, up to six maybe. Then what we’re going to do is for our first course, you want to focus mostly on the broth. If you want, you can dig down and get some of the sausage out of it. I think we’re going to dig down and get a little bit but for a first course, you’re looking at more for the broth and just kind of put that right in the middle. Now we want that as more of an accent than part of the dish. So we’re going to put that together then we’re going to take a little bit of our fresh parsley. Give it a nice little quick chop. We don't want it to be too small, we want some size to be with it and we’re just going to take and we’re going to sprinkle our parsley over the top and if you want to get a little fancy, you can take one of your little parsley leaves and kind of just put it right down in the middle. But there is our first course plating and now then for our main course, what you want to do is you want to do kind of the opposite, we want to focus on getting most of the chorizo and not as much of the broth. We want just enough broth to kind of flavor the—in this case, we’re going to use rice, but what we’re going to do is we’re going to take and we’re going to strain with our ladle, we are going to strain out most of the liquid and we’re going to put it right down in the middle of our rice here. Again, focusing on getting the Andouille and the clams. So we’re going to put the filling right in the middle of the rice and we will rearrange our clams a little bit. Found one here that's not open, so we’re not going to use that one. And you always want to look through, if you don't get a chance to look through the entire pot before you serve it, make sure that you look through and make sure that all the clams are opened. And in a dish like this, it’s a little more difficult because you can’t really see the ones that are under the liquid until you plate them. So we’re just going to rearrange our clams a little bit, make sure they are all open and then we’re going to take a little bit of the broth and sprinkle it just a little bit over the rice. That's going to help flavor our rice. So, there, we have the entire portion and again we’re going to take a little bit of our parsley or—you know, I’m a big fan of the green onions. So what we’re going to do with this one is we’re going to take a little bit of parsley and a little bit of the green onion, and there you have it, the Clam and Andouille sausage with spicy tomato garlic sauce.