Spicy Braised Clams with Sausage and Corn |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Briny littleneck clams are balanced with spicy jalapeño peppers and sweet summer corn in this delightful summer stew. Serve with a tossed green salad and crusty French bread. Ingredients:
1 teaspoon olive oil |
8 ounces turkey italian sausage |
3 garlic cloves, thinly sliced |
1 thinly sliced seeded jalapeño pepper |
1/2 cup dry white wine |
3 cups chopped fresh plum tomato (about 4 tomatoes) |
2 tablespoons chopped fresh oregano |
2 tablespoons chopped fresh basil, divided |
1/8 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 1/2 cups fresh corn kernels (about 2 ears) |
1 1/2 pounds littleneck clams |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Remove casings from sausage. Add sausage to pan; cook 4 minutes, stirring to crumble. Add garlic and jalapeño; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in tomato, oregano, 1 tablespoon basil, salt, and black pepper; bring mixture to a simmer. Cover and cook 10 minutes, stirring occasionally. Stir in corn; cover and cook 2 minutes.
2. Increase heat to medium-high; stir in clams. Cover and cook 5 minutes or until clams open; discard any unopened shells. Divide mixture evenly among 4 bowls; sprinkle with remaining 1 tablespoon basil.
|
|