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.

Yield: 4 servings (serving size: about 7 clams, 3/4 cup sausage mixture, and 3/4 teaspoon basil)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 8.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 2.5g
  • Protein: 20.4g
  • Carbohydrate: 23.1g
  • Fiber: 3.7g
  • Cholesterol: 65mg
  • Iron: 9mg
  • Sodium: 516mg
  • Calcium: 51mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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