Spicy Clams and Tomato Sautè with Italian White wine

I’ve been making this dish for years and it’s become my mom’s favorite dinners in the world. She begs me to make it all the time; and I have to admit that I really enjoy it too. It’s one of the easiest meals to make and it’s inexpensive, but very flavorful. It’s a really good date night meal, but can also be made in advance if you’re cooking for a large group. I will literally eat this meal anytime of the year as long as I can find fresh clams and a good bottle of herbal, Italian white wine! I love pairing it with Pinot Grigio, Vernaccia, Vermentino, or Gavi. And I know it isn’t Italian, but Sauvignon Blanc is a great combo as well!

Ingredients:

• 24 little neck clams

• 12 oz spicy Italian sausage

• 2 cans (28oz each) San Marzano tomatoes (whole, peeled, and without basil)

• 1 Tbsp olive oil

• 1/3 cup white wine (pinot grigio, vernaccia, or sauvignon blanc work really well!)

• 1 medium yellow onion, sliced

• 1 clove garlic, chopped

• 1/4 cup fresh parsley leaves, chopped

• 1 loaf crusty bread, for dipping (I like to use ciabatta bread and toasted in the oven for a few minutes)

Directions:

1. Place fresh clams in a bowl of cool water for 45 minutes, changing the water every 15 minutes. This will allow the clams to filter out any sand and impurities.

2. While the clams are filtering, heat a large saucepan (or stock pot, at least 4” deep) over medium heat. Pour in olive oil, crumble Italian sausage into pan, and sauté until fully cooked.

3. Remove sausage from pan and place into a bowl, reserving the oil and grease in the pan. Turn heat to low and toss sliced onion into the oil and sausage drippings. Cook for 15 minutes or until onions soften. Then toss in diced garlic and cook for 2-3 minutes. Add half of your white wine to deglaze the pan and scrape up any drippings that may be stuck to the bottom.

4. Once wine has cooked off, add sausage back to pan and pour in 2 cans of San Marzano tomatoes with juice. Using a spoon, crush the whole tomatoes and mix everything together. Turn up heat to medium and bring to a low boil. Let simmer for 20 minutes and then add the rest of the white wine. 

5. Pour clams on top and stir slightly to ease the clams into the tomato sauce.

6. Cover pan and cook for 5-8 minutes or until the clams have opened.

7. While the clams are steaming, toast your bread in the oven and chop your fresh parsley.

8. Top the clams and tomatoes with the fresh parsley, ladle into bowls, and serve with warm bread and a delicious glass of herbal Italian white wine (Pinot Grigio, Vernaccia, Vermentino, or Gavi) !

Pair this dish with an herbal Italian white wine like Pinot Grigio, Vernaccia, Vermentino, or Gavi. Sauvignon Blanc may not be Italian, but it’s a great combo too!