Steamed Clams with Spicy Sausage and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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.
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