Recipe by: Carla Hall
Author of two cookbooks, television co-host of ABC’s “The Chew,” and owner of Carla Hall Petite Cookies, an artisan cookie company.
3 tablespoons olive oil
10 ounces spicy Italian sausage (turkey or pork), casings removed
3 garlic cloves, thinly sliced
1 large onion, halved and thinly sliced
1/2 teaspoon dried red pepper flakes
1/2 cup dry white wine
1, 14 1/2-ounce can fire-roasted diced tomatoes with juices
1, 15-ounce can cannellini beans, rinsed and drained
1 cup chicken broth
2 pounds Manila clams
Coarse kosher salt and freshly ground pepper
1/3 cup minced fresh Italian parsley
Heat 1 tablespoon of the oil in a heavy, large pot or deep skillet over medium heat. Add the sausage and cook until brown, crumbling into small pieces with the back of a fork, about 5 minutes. Transfer the sausage to a plate. Heat the remaining 2 tablespoons of oil in the same pan, add the garlic and onion, and sauté until the onion is translucent, about 4 minutes. Stir in the pepper flakes. Add the wine and boil until reduced by half, stirring up any browned bits.
Add the tomatoes, beans and broth to the pan and bring to a boil. Add the clams and sausage. Cover and boil until the clams open, shaking the pan occasionally, about 4 minutes. Season the sauce to taste with salt and pepper. Divide the clams and sauce between 4 bowls, discarding any clams that don’t open. Sprinkle with parsley and serve.
Accompany these flavorful braised clams with toasted baguette slices to soak up the spicy sauce. Follow with a romaine salad.
Hint from the chef:
Remove the clams from plastic bags as soon as you get them home. Transfer them to a bowl, cover with a damp towel and store in the coldest part of the refrigerator.
Clams, Littleneck, Farmed, Domestic
Buy first, they’re well managed and caught or farmed in ways that cause little harm to habitats or other wildlife.
Recipe courtesy of Seafood Watch ® a registered service mark of the Monterrey Bay Aquarium Foundation.