Spicy Braised Clams with Sausage and Corn

Briny littleneck clams are balanced with spicy jalapeño peppers and sweet summer corn in this delightful summer stew. Serve with a tossed green salad and crusty French bread.


4 servings (serving size: about 7 clams, 3/4 cup sausage mixture, and 3/4 teaspoon basil)

Recipe from

Cooking Light

Nutritional Information

Calories 237
Fat 8.3 g
Satfat 2 g
Monofat 3.2 g
Polyfat 2.5 g
Protein 20.4 g
Carbohydrate 23.1 g
Fiber 3.7 g
Cholesterol 65 mg
Iron 9 mg
Sodium 516 mg
Calcium 51 mg


1 teaspoon olive oil
8 ounces turkey Italian sausage
3 garlic cloves, thinly sliced
1 thinly sliced seeded jalapeño pepper
1/2 cup dry white wine
3 cups chopped fresh plum tomato (about 4 tomatoes)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil, divided
1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fresh corn kernels (about 2 ears)
1 1/2 pounds littleneck clams


1. 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.

2. 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.