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1
Heat a heavy-bottom pot with the olive oil over medium-high heat.
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2
Once hot add the sausage and use a wooden spoon to crumble up the meat while its browning.
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3
Once browned, use a slotted spoon to remove the sausage to a plate that has been lined with paper towels to drain.
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4
Lower the heat to medium and cook the onions for 1-2 minutes until tender but not browned.
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5
Add in the garlic and chili flakes and cook for an additional minute.
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6
Turn the heat back up to high.
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7
Deglaze the pan with the white wine and use the wooden spoon to scrape up the brown pits from the bottom of the pan.
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8
Heat and reduce the liquids by half.
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9
Add in the clam juice and once the liquids come to a slow boil, carefully add the clams and parsley.
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10
Stir in the cooked sausage and cover the pot with a lid.
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11
Cook for 4-5 minutes until the clams have opened.
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12
Once the shells have opened, remove the clams from the pot and divide them between two bowls.
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13
Stir the diced tomatoes into the broth.
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14
Taste for seasonings and adjust as needed with kosher salt and pepper.
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15
Ladle the broth over the clams and garnish with additional parsley.
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16
Serve immediately with toasted bread (baguettes or ciabatta).
