American chef Chris Fischer makes this model of a New England clambake on a stovetop, no sand required. Use quahog (hard-shell) clams like topneck or cherrystone: they’re bigger and have extra liquor—the brine inside shellfish—to taste the broth.
Featured in: “A Gathering by the Sea.”
Clams and Mussels with Spicy Pork Sausage Broth
Chef Chris Fischer’s model of a standard New England clambake is cooked right here on a stovetop, no sand required. Use topneck or cherrystone clams as a result of they’re bigger and have extra liquor—the liquid inside clams and mussels—with which to taste the broth.
Yield: serves 4
Time:
40 minutes
Elements
- 1 lb. small new potatoes
- Kosher salt
- 2 tbsp. olive oil
- 1 medium yellow onion, coarsely chopped
- 8 oz. scorching Italian sausage, casings eliminated
- 2 lb. topneck clams, scrubbed
- 2 lb. mussels, debearded and scrubbed
- 3 cups loosely packed basil leaves
- Grilled or crusty bread, for serving
Directions
- To a microwave-safe bowl, add the potatoes and ¼ cup of water. Cowl tightly and microwave on excessive till tender when pierced with a fork, about 5 minutes. Drain, hold coated, and put aside.
- To a big Dutch oven set over medium-high warmth, add the oil and onion and cook dinner, stirring incessantly, till translucent, about 3 minutes. Flip the warmth to excessive, add the sausage, and cook dinner, stirring to interrupt up the meat, till evenly browned and no pink stays, about 3 minutes. Add the clams and a pair of cups of water, then cowl and cook dinner till about half of the clams have opened, 2–3 minutes. Stir within the mussels and the reserved potatoes, cowl, and cook dinner till the entire clams and mussels have opened and the potatoes are heated via, about 3 minutes. Take away the pot from the warmth and discard any clams or mussels that stay shut. Stir within the basil, then serve instantly from the pot, with grilled or crusty bread for dipping.
