Sausage and Clams with Chickpeas

Sausage and Clams with Chickpeas Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
This recipe features the Portuguese-inspired combination of sausage, kale, and clams. Use sweet turkey Italian sausage if you prefer less spice.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Recipe Time

Prep: 35 Minutes

Nutritional Information

Calories 349
Caloriesfromfat 33 %
Fat 12.6 g
Satfat 3 g
Monofat 4.8 g
Polyfat 3.4 g
Protein 31.1 g
Carbohydrate 30.8 g
Fiber 5.7 g
Cholesterol 70 mg
Iron 13.1 mg
Sodium 842 mg
Calcium 242 mg

Ingredients

Cooking spray
12 ounces hot turkey Italian sausage
1/2 cup chopped onion
3 garlic cloves, chopped
2 tablespoons Madeira wine or dry sherry
8 cups chopped kale (about 10 ounces)
1/8 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
16 littleneck clams
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Preparation

1. Heat a Dutch oven over high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Reduce heat to medium. Stir in chopped onion and garlic; cook 1 minute, stirring occasionally. Add Madeira; cook 1 minute or until liquid evaporates. Add kale, salt, and chicken broth; cover, reduce heat, and simmer 15 minutes. Stir in clams and chickpeas; cook, covered, 10 minutes or until shells open. Discard any unopened shells.

Note:

Cheryl Alters Jamison and Bill Jamison,

October 2008
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