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Bon Appétit

Steamed Clams with Spicy Sausage and Tomatoes

By Bobbi Claibourne

4.6

(22)

"When I lived on Chesapeake Bay, I had access to the freshest seafood, and I still love cooking with it," writes Bobbi Claibourne of Tucson, Arizona. "Having promised to bring a dish to my in-laws' holiday dinner last year, I paired clams with sausage for this starter, which is now a new family favorite."

Offer crusty bread with this to soak up some of the juices.

Recipe information

  • Yield

    Makes 6 (first-course) servings

Ingredients

2 tablespoons olive oil
1 pound hot Italian sausages, casings removed
1/2 cup chopped shallots
4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1 14 1/2-ounce can diced tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons balsamic vinegar
4 pounds littleneck clams (about 3 dozen), scrubbed
1/2 cup chopped fresh basil

Preparation

  1. Heat olive oil in heavy large pot over medium-high heat. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. Add shallots, garlic and dried red pepper. Sauté until sausage is cooked through, about 5 minutes. Mix in tomatoes with juices, broth and vinegar. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). Mix in basil.

TagsClamShellfishSeafoodSausageMeatCanned TomatoTomatoVegetableBasilHerbs & SpicesShallotMainDinnerGluten FreeDairy FreeNut FreeQuickEasySteamBon Appétit
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