From DN Recipes by David Nagy · Food & Beverage

Steamed Clams with Spicy Sausage and Tomatoes

Published

Steamed Clams with Spicy Sausage and Tomatoes

BOBBI CLAIBOURNE BON APPÉTIT NOVEMBER 2000

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.
  2. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes.
  3. Add shallots, garlic and dried red pepper.
  4. Sauté until sausage is cooked through, about 5 minutes.
  5. Mix in tomatoes with juices, broth and vinegar.
  6. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open).
  7. Mix in basil.