Italian Clam Bake
This sweet little clambake is so easy to put together…and it’s easily doubled, as well. With just a few tweaks it takes on an Italian flare. Crusty bread to soak up juices is mandatory.
Serves 2, but can be easily doubled
Ingredients:2 tablespoons Olive Scene Single Varietal Extra Virgin Olive Oil, plus extra to drizzle
2 sweet Italian sausage links
4 small baby red potatoes
4 cloves garlic, peeled and cut in half
½ cup dry white wine
Sea salt
6 black peppercorns, crushed
1 large ear corn, shucked and broke in half
1 dozen little neck clams, scrubbed to remove grit
1 dozen mussels, scrubbed to remove grit
½ pound large raw shrimp
2 scallions, chopped
½ cup fresh basil leaves
Lemon wedges, for serving
- Place a large stockpot over medium heat.
- Add the olive oil and brown the sausage links all over for 5 minutes. Remove sausage from the pot and cut into 2-inch chunks.
- Return the sausage to pot along with the potatoes. Cook, stirring until potatoes begin to brown, about 5 minutes. Add garlic and cook for one minute.
- Add the wine and a cup of water. Season with the salt and peppercorns. Cover and let simmer for 5 minutes.
- In order, add the corn, clams, mussels and shrimp. Cover and steam until all the clams and mussels have opened, about 5 to 10 minutes, and the shrimp is opaque and pink. Scatter the scallions and basil leaves over the top .
- Transfer the contents of the pot to a large serving platter or rimmed tray. Lightly drizzle with additional olive oil, if desired and serve with the lemon wedges and crusty grilled bread.