Heat oil in a large Dutch oven over medium heat. Remove casings from sausage. Add sausage to pan; cook 4 minutes, stirring to crumble. Add garlic and jalapeño; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in tomato, oregano, 1 tablespoon basil, salt, and black pepper; bring mixture to a simmer. Cover and cook 10 minutes, stirring occasionally. Stir in corn; cover and cook 2 minutes.
Increase heat to medium-high; stir in clams. Cover and cook 5 minutes or until clams open; discard any unopened shells. Divide mixture evenly among 4 bowls; sprinkle with remaining 1 tablespoon basil.
Made to recipe except used hot turkey sausage. Next time would first lightly parboil the sausage, cool, remove casings, cut in half and then slice into half-rounds. Added four large sea scallops to cook 2min at the end. Served with ciabbatta sticks. Great summer supper.
Delicious! Like summer in a bowl! I subsituted steamer clams for littleneck and canned tomatoes for fresh and it was still fantastic. My hubby ate his over linguine and said it was wonderful that way. Make this recipe! So easy and so good.
this was great and turned out beautiful, I would definitely serve for a special occasion....amazing flavor. Added a little chicken broth when I added tomoatoes to have more broth to eat with crusty bread
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