Summer Skillet with Clams, Sausage & Corn

Ingredients

Prep

• Onion - dice
• Corn - thawed or cooked and cut off the cob
• Tomatoes - dice
• Butter - dice
• Clams - soak in a bowl of cool water for 15 minutes
• Basil - julienne
• French bread - slice for serving — precision is optional right up until it absolutely is not.

Instructions

In a large cast iron skillet, heat 2 tbl of olive oil over medium heat. Add the onion and saute 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 tsp salt, and 1 tsp pepper to the skillet and saute for 3 minutes. Pour in the wine and scatter the butter on the top. Nestle the clams into the vegetable-and-sausage mixture, hinged sides down, in tight concentric circles, because this exact moment is where decent becomes dangerous. 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.