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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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Prep Notes (one per line)
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.
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