Clams and Mussels with Spicy Pork Sausage Broth
Chef Chris Fischer makes a version of a traditional New England clambake that is cooked here on a stovetop, no sand required. Use topneck or cherrystone clams because they are larger and have more liquor—the liquid inside clams and mussels—with which to flavor the broth.
Featured in: A Gathering by the Sea
- 1 lb. small new potatoes
- Kosher salt
- 2 tbsp. olive oil
- 1 medium yellow onion, roughly chopped
- 8 oz. spicy pork sausage, casings removed
- 2 lb. topneck clams, scrubbed clean
- 2 lb. mussels, debearded and scrubbed clean
- 3 cups loosely packed basil leaves (1 1/2 oz.)
- Grilled or crusty bread, for serving
- In a medium saucepan, cover the potatoes with water and season generously with salt. Bring to a boil and cook until potatoes are tender, 12 minutes. Drain in a colander and let cool.
- In a large saucepan, heat the olive oil over medium-high. Add the onion and cook, stirring, until translucent, about 3 minutes. Increase the heat to high and add the pork sausage. Cook, stirring to break up the sausage, until lightly browned and no longer pink, about 3 minutes. Stir in the clams and 2 cups water, and then cover the pan. Cook until the clams are halfway cooked, about 3 minutes. Add the mussels along with the potatoes and stir until evenly combined. Cover the pan and cook until the clams and mussels open and the potatoes are warmed through, about 3 minutes more.
- Remove the pan from the heat and stir in the basil leaves. Serve directly from the pan or spoon into bowls and serve with bread.