Clams with Spicy Italian Sausage

Heat a heavy-bottom pot with the olive oil over medium-high heat. Once hot add the sausage and use a wooden spoon to crumble up the meat while it’s browning. Once browned, use a slotted spoon to remove the sausage to a plate that has been lined with paper towels to drain.

Lower the heat to medium and cook the onions for 1-2 minutes until tender but not browned. Add in the garlic and chili flakes and cook for an additional minute. Turn the heat back up to high. Deglaze the pan with the white wine and use the wooden spoon to scrape up the brown pits from the bottom of the pan. Heat and reduce the liquids by half.

Add in the clam juice and once the liquids come to a slow boil, carefully add the clams and parsley. Stir in the cooked sausage and cover the pot with a lid. Cook for 4-5 minutes until the clams have opened.

Once the shells have opened, remove the clams from the pot and divide them between two bowls. Stir the diced tomatoes into the broth. Taste for seasonings and adjust as needed with kosher salt and pepper.

Ladle the broth over the clams and garnish with additional parsley. Serve immediately with toasted bread (baguettes or ciabatta).