Steamed Shellfish with Wine, Tomato, Sausage & Herbs

3 dozen littleneck clams, scrubbed
1 dozen mussels, de- bearded and scrubbed
2-3 tbsp olive oil
1/2 pound Italian sausage, crumbled
1 yellow onion, chopped
3-4 cloves garlic, chopped
1/2 cup white wine
1 14-oz can diced tomatoes
1 handful mixed fresh herbs, chopped (e.g. thyme, oregano, parsley)
1-2 pinches red pepper flakes

1. Heat olive oil in deep saute pan or heavy-bottomed pot and brown sausage.
2. Add onions and garlic; cook until soft.
3. De-glaze with white wine, making sure to scrape all the brown bits from the pan. Mix in can of tomatoes with juice, chopped herbs, and pepper flakes. Cook for a few minutes over medium heat.
4. Raise heat to high, dump in shellfish, and cover. Steam until shells open, several minutes.

Serve in bowls with toasted bread. Makes 2 dinner portions.

5 thoughts on “Steamed Shellfish with Wine, Tomato, Sausage & Herbs

  1. Ra

    I agree, the shellfish are great right now!

    And btw – did my first dive for spotted shrimp last night. We didn’t see a lot (apparently there was more on the opening Saturday), but we did get the ones we saw and it was a blast!

    Reply
  2. LC

    Renai – What sort of seaweed ddi you get? I’ve been meaning to pickle some bull kelp.

    Kirsten Lindquist – Running amok just begins to describe it! Good times with the halfpints.

    Ra – How do you catch spot shrimp while diving?

    Reply

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