First, we advise you not to fret over the term “littleneck clam.” Clams, in fact, do not have necks. Second, we estimate that 50 clams will serve four people, but be advised that the incredible combination of clam stew with sausage is likely to bring out the large appetites in your friends or family.
- 4 tablespoons extra-virgin olive oil
- 1 small yellow onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 12-oz. Applegate Organic Andouille Sausage, (cut crosswise into 1"-thick pieces)
- 1 1/2 teaspoons pimentón (smoky Spanish paprika)
- 1 pinch red pepper flakes
- 16-ounce can chickpeas, drained
- 2 14.5-ounce cans diced tomatoes
- 1 bunch fresh spinach, washed and trimmed
- 50 littleneck clams, scrubbed
- Heat the oil in a large deep skillet over medium heat.
- Add the onions and garlic and cook until the onions begin to soften, 2–3 minutes.
- Add the sausages and cook until lightly browned all over, about 5 minutes. Stir in the pimentón and red pepper flakes.
- Add the chickpeas and tomatoes and stir to combine.
- Add the spinach and stir until the leaves wilt.
- Nestle clams into the sauce and cover the skillet.
- Cook the stew until all the clams open, discarding any shells that don't open, about 10 minutes.
- Baste the clams with the tomato sauce.
- Remove the skillet from the heat.
- Let the stew rest, covered, for about 5 minutes before serving.
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