Recipe courtesy of Ina Garten
From:
Go-To Dinners
Summer Skillet with Clams, Sausage and Corn
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- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 694
- Total Fat
- 26 g
- Saturated Fat
- 8 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 42 g
- Cholesterol
- 76 mg
- Sodium
- 1465 mg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 694
- Total Fat
- 26 g
- Saturated Fat
- 8 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 42 g
- Cholesterol
- 76 mg
- Sodium
- 1465 mg
Ingredients
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Directions
Special equipment:
Cast iron skillet- In a large (12-inch) cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté over medium-low for 4 to 5 minutes, stirring occasionally, until tender. Add the sausage, breaking it into bite-size pieces, and cook for 6 to 8 minutes, stirring occasionally, until the sausage is no longer pink.
- Add the corn, tomatoes, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the skillet and sauté for 3 minutes. Pour in the wine and scatter the butter on top. Nestle the clams into the vegetable-and-sausage mixture, hinged sides down, in tight concentric circles. Bring to a boil, cover the skillet, lower the heat, and simmer for 8 to 12 minutes, just until the clams open.
- Ladle into shallow bowls, sprinkle with the basil, and serve hot with the French bread.
Cook’s Note
To clean clams, soak them in a bowl of cool water for 15 minutes.
