STEAMED CLAMS AND LIT’L POLSKAS WITH BEANS, SWISS CHARD, AND TOMATO BROTH

Appetizers|Pork|Seafood

Ingredients

3-pounds fresh littleneck clams

3 tablespoons olive oil

1 medium onion, chopped

6 large cloves garlic, chopped

1, 14 ounce package Hillshire Farm® Lit’l Polskas® Cocktail Links

1 bunch of Swiss chard, stemmed and chopped (about 4 cups)

1 beer (your favorite flavor)

1 cup cherry tomatoes, cut in half

1 cup frozen corn kernels, thawed

1, 15.5-ounce can cannellini beans, drained and rinsed

1 teaspoon salt

1 teaspoon black pepper

Crusty bread for dipping

Instructions

Soak the littlenecks in cold water and lightly scrub the shells to remove any sand or debris. Set aside.

Heat the olive oil in a large deep skillet over medium high heat. Add the onions and garlic and cook, stirring frequently, until soft and fragrant, about 2 minutes. Add the Lit’l Polskas to the pan and continue to cook for 3-4 minutes until the sausage begin to lightly brown.

Add the clams and Swiss chard to the pan. Pour the beer over the top and bring to a boil. Cover the pan and cook for 8-10 minutes until the clams begin to open.

Open the lid and add the tomatoes, corn, beans, salt and pepper. Gently toss to mix. Cover again and lightly boil for another 5-7 minutes until all of the clams are open (discard any that don’t 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 broth!