Clams With Spicy Sausage in Garlicky Tomato Broth
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This recipe will happily feed two, so feel free to adjust amounts accordingly.
Ingredients
  • 2 dozen Littleneck clams
  • ¾ lb of spicy Italian sausage, casings removed
  • 1 14 oz. can of cherry tomatoes or baby roma tomatoes ( I used Mutti brand)
  • ½ bottle of clam juice about 4 oz. is needed
  • 5 large garlic cloves, shaved or thinly sliced
  • 1 medium onion, diced
  • a good splash of white wine
  • a bunch of parsley
  • a knob of butter
  • olive oil
  • salt and fresh ground pepper to taste
Instructions
  1. In a heavy bottomed pot or skillet with high sides, drizzle in some olive oil and cook the sausage on medium high heat, making sure to break it up into smaller pieces and cook until you see no more pink then remove from pan and set aside.
  2. In same skillet drizzle a little more olive oil into the pan then add in the garlic and onions and saute until soft but not caramelized.
  3. Add the clams tossing them a few times into the garlic and onions.
  4. Add the white wine to deglaze and let it cook down a couple of minutes, tossing the clams.
  5. Add in the tomatoes and all the sausage back in stirring until well distributed, then stick a cover on the pan so the clams can steam in the liquid and open up gently.
  6. When clams have all opened up, stir in a knob of butter and chopped parsley for garnish, maybe a quick drizzle of olive oil too.
  7. If a clam didn't open and the rest did, just discard it.
  8. Don't forget the crusty bread, I like to slice a rustic loaf and drizzle with olive oil and stick under the broiler to get it crunchy, but keep checking it could burn easily!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/03/clams-spicy-sausage-garlicky-tomato-broth.html