Some friends were returning from a luxurious island holiday recently. As their plane would arrive home on the lateish side I decided to be a nice guy and leave something in their fridge for when they got back. Why I did this I am not entirely certain. I had offered — on numerous occasions — to accompany them on their weeklong getaway, pointing out my not insignificant skills as a valet. To no avail. What made me decide on this particular dish I haven't a clue either. I like it. But I wasn't going to be eating it — now, was I?
Friendship, I will admit, often bewilders me.
Anyhow, in a pan that's large enough to steam a bunch of clams, saute an onion, four cloves of garlic, some hot pepper, and four anchovy fillets in olive oil. Also add some herbs; I've used thyme and marjoram here. Saute until the onions are softened but not browned. (And, yes, you can ditch the anchovy and/or hot pepper if you like.)
Add one pound of sweet Italian sausage meat.
After the meat has browned a bit, add 1 1/2 cups of broth (I used chicken here) and allow to boil for around 10 minutes.
Add one 15-ounce can of cannellini beans (drained) and cook for another 5 minutes.
Add a dozen or more whole clams (there are 18 mahogany clams here), then cover the pan and allow the clams to cook all the way through until all have opened. This should take 5 to 10 minutes; discard any clams that do not open.
Mix in a handful of freshly chopped parsley and serve.
Or, stick in somebody else's fridge and let them serve it.
Either way, I won't be getting any.
3 comments:
This looks great, there is something about clams and pork, that seems so right. Whether Clams Casino, Chorizo and clams, stuffed Quahogs. I happen to be in Fall River, MA a week ago and I always travel with a cooler so I can buy any local items I can't get at home. I bought several long homemade chorizos, and some fresh Quahog clams.
For Easter today I started a new tradition and served Fall River stuffed Quahogs as one of my many appetizers. I used diced browned chorizo, browned hot Italian sausage, chopped steamed Quahogs, garlic, onion, and some breadcrumbs and stuffed them in the fresh Quahog shells. I was told that I am expected to make these next Easter. This Jersey guy will have to travel to Fall River, Ma. a week before Easter next year.
jerseypaulie--If you are from the Garden State, the Ironbound area in Newark has a bunch of Portugese (and Spanish) groceries where you can also get excellent chorizo and fresh seafood--much closer than Fall River!
Jess:
I go there all the time for chorizo, but can't get the big Quahog clams. I also love the Portugese rolls, and olive oil.
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