Ragout of Clams with Spinach, Sausage and Orzo

1. 1

   In a large pot of boiling water, blanch the spinach, stirring occasionally, until wilted, about 2 minutes.

2. 2

   Drain and let cool, then squeeze dry.

3. 3

   Coarsely chop the spinach.

4. 4

   In a medium pot of boiling salted water, cook the orzo until al dente.

5. 5

   Drain and transfer to a large shallow serving bowl.

6. 6

   Heat a large enameled cast-iron casserole over high heat until hot.

7. 7

   Add the sausage and thyme and cook, breaking up the sausage, until the meat is golden, about 6 minutes.

8. 8

   Add the shallots and cook, stirring, until golden, about 4 minutes.

9. 9

   Add the wine and boil until reduced by half.

10. 10

    Add the stock and bring to a boil.

11. 11

    Add the clams, cover and cook until wide open, 6 to 8 minutes.

12. 12

    Transfer the clams as they are done to the serving bowl with the orzo.

13. 13

    Discard the thyme sprigs.

14. 14

    Boil the broth in the casserole until reduced to 1/2 cup.

15. 15

    Remove from the heat and stir in the spinach, butter and lemon juice.

16. 16

    Pour the sauce over the clams and toss well.

17. 17

    Sprinkle the parsley over the ragout and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.