DRUNKEN CLAMS

Communities up and down the East Coast have delicious variations of this traditional Italian dish.  Usually made in big pots for a crowd—clams and hot sausage with a briny, spicy pan broth.  This version has not only the requisite clams and Italian sausage, but also red peppers and white beans.  A big pot with a pull out steamer basket will make prep easier.  The dish can go to the table in individual shallow soup bowls, or in one or two big serving bowls. 

• 2 tblsp olive oil
• 1 lb hot or sweet Italian sausage, loose or removed from casings
• Minced garlic to taste
• 1 minced shallot
• 1 red bell pepper, chopped
• ½ tsp black pepper
• 1 cup white wine
• 1 8oz bottle clam juice
• ½ cup half and half
• 1 tblsp cognac
• 1 can cannellini beans, drained and rinsed
• Handful of chopped parsley
• 1 lemon cut into small wedges
• 50 little neck clams—soaked in cold water for ½ hour

In large pot, like a lobster pot, and preferably one with a steamer insert, (removed for now), heat the olive oil over medium heat.  Add the sausage, separating pieces and stirring so they cook and brown evenly.  When sausage has lost pink color, add garlic, shallot, red pepper and black pepper.  Stir and cook for 5-6 minutes.  Add wine to deglaze the pan and simmer to reduce by half, then add clam juice—adjust heat to slow simmer.  Drain clams and put them in pot, in steamer basket if available–then add one cup of water.  Cover pot, turn up heat, and steam clams until they open.  Remove clams to bowls and cover with tea towels to keep warm.  Add half and half, cognac, beans and parsley—heat until almost boiling.  Pour pan broth over warm clams and add lemon wedges to garnish.

The Kitchen Hive