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

Clams and Mussels with Spicy Pork Sausage 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.