Clams and Mussels with Spicy Pork Sausage Broth

Clams and Mussels with Spicy Pork Sausage Broth

Martha's Vineyard, Chris Fischer, Entertaining, Clam Mussel Stew
This version of a classic New England clambake cooks the shellfish—both topneck clams and mussels—separately from the potatoes so that their briny juices don't get lost in the boiling liquid.Elizabeth Cecil

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.

Clams and Mussels with Spicy Pork Sausage Broth
Chef Chris Fischer's version of a traditional New England clambake 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.
Yield: serves 4
Time: 40 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.