Vongole con Salami Picante ~ This really is a very delicious dish that combines fresh new, Littleneck clams with chopped spicy salami sausage. I utilised a sopressatta Calabrese sausage, but you might also use any Italian dry sausage like pepperoni. This dish is quick to put collectively and so long as your clams are incredibly fresh you can’t skip. Make sure to give lots of crusty Italian bread to sop up the delicious juice!
3 Pounds Tiny Clams (Littleneck Operate effectively)
1 Modest Onion, Chopped
3 Cloves Garlic, Minced
3 Tablespoons Olive Oil
1/2 Cup Clam Juice Or Fish Stock
3/4 Cup Dry White Wine
1/2 Cup Strained Tomatoes
3 Ounces Chopped Dry Spicy Italian Sausage (See Notes Over)
1/3 Cup Chopped Clean Parsley
one Tablespoon Unsalted Butter
Salt & Cracked Black Pepper
Heat the oil in a large, heavy skillet. Add the onion and cook until soft and translucent. Add the garlic, chopped sausage and cook for another couple of minutes. Add the clam juice, wine, and tomato sauce and cook until reduced to about 2 cups. Season with salt and pepper. Add the clams, cover and cook for about 5 minutes or until the clams have opened. Discard any clams that do not open. Add the new parsley and shake the pot to combine.
Ladle the clams and juice equally into individual bowls and serve hot.