Clams With Sausage And Tomatoes

By á-170456

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion thinly sliced
• 2 garlic cloves finely minced
• 1/2 teaspoon red pepper flakes (or 2 finely-minced fresh chilies)
• 1 bay leaf torn into pieces
• 2 ounces presunto or prosciutto diced
• 2 ounces linguiça or chouriço casings removed, and sausage crumbled
• 1/4 cup dry white wine
• 3/4 cup diced canned tomatoes with juices
• 2 pounds small clams - (such as Manila) well scrubbed
• 2 tablespoons chopped fresh flat-leaf parsley
• Freshly-ground black pepper to taste
• Lemon wedges - (optional) for serving

Details

Servings 4

Preparation

Step 1

In a sauté pan over medium heat, warm the olive oil. Add the onion and sauté until tender, about 8 minutes. Add the garlic and the red pepper flakes, if using, and sauté until softened, about 3 minutes more. Add the bay leaf, prosciutto, sausage, wine, tomatoes and the fresh chilies, if using. Simmer for 10 minutes. Add the clams, hinge-side down, discarding any that are open or broken. Cover and cook until the clams open, 3 to 5 minutes.

Spoon the clams and juices into warmed bowls, discarding any clams that failed to open. Sprinkle with the parsley and a liberal grinding of black pepper. Serve with lemon wedges.

This recipe yields 4 servings.