Vongole

1. 1

   Heat the extra virgin olive oil in a 12 inch heavy duty or cast iron saute pan over medium heat and add the sausage.

2. 2

   Saute slowly until the sausage begins to brown and caramelize slightly on the surface.

3. 3

   Add the garlic to the sausage mixture, stir and cook for a few minutes allowing the garlic to soften without browning.

4. 4

   Turn the heat up slightly , and immediately add the clams and white wine to the garlic and sausage allowing the wine to simmer and deglaze the pan.

5. 5

   Add chicken broth, and continue cooking over medium high heat, bringing the mixture to a steady simmer until all of the clam shells have opened.

6. 6

   Turn the heat to low and discard any clams that do not open.

7. 7

   Add the bits of butter to the pan and stir well into the mixture.

8. 8

   Taste and correct seasoning with freshly ground pepper, and sparingly with salt, if desired.

9. 9

   Top with croutons and finely chopped parsley and serve immediately in the hot skillet.

* Per serving · 4 servings · Values may vary.

No additional tips available.