Ingredients: |
Ingredients: 3 Tbs. olive oil
4 links (about 1 lb.) sweet Italian sausage, casings removed and broken into 1-inch pieces
1 large bulb fennel, trimmed, cored, and cut into 1/2-inch dice (4 cups)
Kosher salt and freshly ground black pepper
1 jalapeño pepper, cored, seeded, and chopped (about 2 Tbs.)
2 medium cloves garlic, chopped
1 tsp. chopped fresh rosemary
1/2 cup dry white wine
One 28-ounce can diced tomatoes and their juices (3 cups), puréed
2 lbs. littleneck clams (about 16), scrubbed and rinsed of any grit
12 basil leaves, torn into small pieces
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Directions: |
Directions:Heat 2 Tbs. oil in a large Dutch oven over medium heat for 1 minute. Add the sausage and cook until the sausage browns and loses its raw color, about 6 minutes. Transfer to a large plate.
Add the remaining tablespoon oil and the fennel, sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper, and cook, stirring, until the fennel starts to soften and brown lightly, about 4 minutes. Add the jalapeño, garlic, and rosemary, and cook, stirring, until the garlic becomes fragrant, about 30 seconds.
Add the white wine, and then raise the heat to high and cook, stirring to pick up any browned bits on the bottom of the pan, until the wine almost completely reduces, about 2 minutes. Return the sausage to the pot along with the tomatoes (and their juices), 1/2 tsp. salt, and 1/2 tsp. pepper, and reduce the heat to a simmer. Cook the sausage, stirring occasionally, until it cooks through, about 10 minutes. Taste and season the broth with more salt and pepper if needed.
Add the clams and half the basil. Raise the heat to medium high and cover the pot. Cook the clams, shaking the pot occasionally, until they all open, about 4 minutes. Discard any clams that don’t open. Remove from the heat, ladle into 4 bowls, and serve sprinkled with the remaining basil.
Serve over pasta or with a fresh, crusty baguette. |
This recipe for Clams and Sausage in a Spicy Tomato-Jalapeno Broth is from