Description
Summer skillet sensations come alive with Ina Garten’s irresistible coastal dish combining succulent clams, spicy sausage, and sweet corn. Hearty ingredients meld into a Mediterranean-inspired feast that whisks you to seaside relaxation with one delicious bite.
Ingredients
Scale
Primary Protein and Seafood:
- 0.75 pounds (340 grams) sweet Italian sausage, casings removed
- 32 fresh littleneck clams, scrubbed
Vegetables and Produce:
- 1.5 cups (240 grams) small-diced yellow onion (1 large)
- 3 cups (450 grams) fresh corn kernels, cut off the cob (4 to 5 ears)
- 1 pound (450 grams) vine-ripened tomatoes, 0.5-inch diced
- 3 tablespoons (45 milliliters) julienned fresh basil leaves
Seasonings, Liquids, and Accompaniments:
- 0.5 teaspoon crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 0.5 cup (120 milliliters) dry white wine, such as Pinot Grigio
- 2 tablespoons (30 grams) unsalted butter, large-diced
- French bread, for serving
Instructions
- Prepare the onion base by heating of olive oil in a large 12-inch (30-centimeter) cast iron skillet over medium heat. Gently sauté the chopped onions for 4 to 5 minutes, stirring intermittently until they become translucent and soft.
- Introduce the sausage into the skillet, methodically breaking it into bite-sized morsels. Cook for 6 to 8 minutes, stirring occasionally, ensuring the meat loses its pink color and develops a golden-brown exterior.
- Enhance the mixture by incorporating corn kernels, diced tomatoes, red pepper flakes, kosher salt, and freshly ground black pepper. Sauté the ingredients together for approximately 3 minutes, allowing the flavors to meld and intensify.
- Deglaze the skillet by pouring in white wine, then strategically distribute pats of butter across the surface, creating a rich, glossy foundation for the seafood.
- Carefully arrange fresh clams into the vegetable and sausage mixture, positioning their hinged sides downward in tight concentric circles for even cooking.
- Elevate the heat to trigger a boil, then immediately cover the skillet, reduce temperature, and allow the clams to steam for 8 to 12 minutes until their shells dramatically open, signaling perfect doneness.
- Serve the aromatic dish by ladling the contents into shallow bowls, garnishing with fresh basil leaves, and accompanying with crusty French bread for a complete culinary experience.
Notes
- Forage Fresh Clams: Seek out pristine littleneck clams from local seafood markets, ensuring they’re clean and free from sand or debris before transforming them into a mouthwatering meal.
- Strip Sausage Naturally: Carefully peel away the casing to reveal the tender meat inside, allowing it to crumble and intermingle with the other ingredients, creating a rich, complex flavor profile.
- Caramelize Onions Slowly: Coax out the sweet, deep notes of the onions by gently cooking them over a low flame, letting their natural sugars develop and intensify the overall taste of the dish.
- Position Clams Strategically: Nestle the clams in a tight, circular formation with their hinged sides facing downward, encouraging them to open gracefully and release their briny essence into the bubbling skillet.
- Pair with Crusty Bread: Elevate the dining experience by serving the dish piping hot alongside a rustic, freshly baked loaf perfect for soaking up every last drop of the luxurious, flavor-packed broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 650
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg