To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

Serves 2

INGREDIENTS:

• 2 dozen littleneck clams, shells well scrubbed under cold water to remove any sand on the outside of the shell
• 2 links Italian sausage cut into bite sized pieces
• olive oil for searing sausage
• 1 medium white onion, peeled and cut into 1-inch chunks
• 3/4 cup white wine or chicken stock
• 3/4 cup heavy cream
• 1/3 cup chopped green onions (optional)
• country toast for soaking up broth

PROCEDURE:

Cut the sausage into bite sized pieces and cook that on the stovetop in a large, deep pan, with a little splash of olive oil, until it's nicely browned all around and then take it out of the pan.

(Make sure that you're using a pot that's large enough to eventually hold the clams and allow them to open up as they steam...and you'll also need a tightly fitting lid for that later on.)

Add the chopped onion to the pan and cook that until they start to soften up a bit, then carefully add the clams to the pan with a good splash of white wine or chicken stock, and a splash of heavy cream, put the sausage back into the pan, turn the heat to high and put a tightly fitting lid on top.

Once this comes to a boil, turn the heat down a bit so that it's going along nicely but not going crazy and it'll take 5 minutes or so for the clams to open up. Then turn the heat off and throw in the chopped green onions and it's ready to go.

Count on a dozen clams per serving and divide them up into individual deep bowls, with lots of broth and then put some toasted bread on the side to help soak up that broth.

HINTS:

Add some diced red pepper with the onions for more color. Substitute mussels for the clams but realize mussels take less time to cook than clams. Either way, don't overcook the shellfish. Once they steam open they're done. Discard any clams that don't open and discard any clams that won't close before cooking.