BLOCK ISLAND BRAISED LITTLENECKS WITH CHORIZO, CHARD, AND CANNELLINI BEANS
3-pounds fresh littleneck clams
4 large cloves garlic, chopped
1 medium onion, chopped
1 cup frozen corn kernels, thawed
½-pound chorizo or smoked kielbasa sausage, chopped
1 bunch of swisschard, stemmed and chopped (about 4 cups)
1, 15.5-ounce can cannellini beans, drained and rinsed
1 teaspoon salt
1 teaspoon. black pepper
1 beer (your favorite flavor)
⅓ cup olive oil
Crusty bread for dipping
Soak the littlenecks in cold water and lightly scrub the shells to remove any sand or debris. Place them in a single layer in the bottom of a large deep skillet. Top evenly with garlic, onion, corn kernels, sausage, chard, beans, salt and pepper. Pour beer evenly over the top and then olive oil.
Place pan, covered, on medium high heat and bring to a boil. Let cook for 10 minutes or until clams begin to open. Open lid and gently toss to mix. Cover again and lightly boil for another 5-7 minutes until all of the clams are open. Ladle out portions into bowls. Be sure to get a good mix of all ingredients and a lot of broth. Serve with toasted or grilled crusty bread for sopping up the juices… my favorite part!
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