Ingredients
- 1 link Italian style chicken sausage
- 1 oz Quality olive oil
- 3 clove Garlic, chopped
- 1 each; Red onion, diced
- 1/2 each; Red bell pepper, diced
- 1/2 bulb Fennel, sliced thinly
- 1 cup Marinara sauce
- 1/4 cup white wine
- pinch Saffron
- 1 Tbl U Wanna Pizza Me? Italian seasoning
Coastal Comfort with Big Flavor
This Rhode Island littleneck clam stew brings together everything you want in a coastal dish—fresh clams, savory sausage, and a rich, tomato-forward broth.
Finished with U Wanna Pizza Me, it adds a herby, slightly peppery depth that ties the whole dish together and makes that broth something you’ll want to soak up with every last piece of bread.
Preparation:
- In a high-walled sauté pan or Dutch oven, heat olive oil over medium heat until shimmering. Add garlic and onions and sauté until aromatic.
- Add sausage and cook for another 1–2 minutes, allowing it to brown slightly. Stir in peppers and fennel, cooking for about another minute.
- Add clams, saffron, and U Wanna Pizza Me, then pour in the white wine.
- Stir in marinara sauce, reduce heat to a gentle simmer, and cover the pot. Allow the steam to open the clams.
- Once all clams are open, remove the cover and increase heat to medium. Let the broth reduce slightly for about 2 minutes.
- Remove from heat and serve immediately.
Pro Tip:
Discard any clams that don’t open—those are no good. Also, don’t over-reduce the broth; you want it rich but still brothy for dipping.
Make It Your Own:
- Swap sausage for chorizo for a spicier version
- Add crushed red pepper for extra heat
- Use fresh tomatoes instead of marinara for a lighter broth
- Toss in fresh herbs like parsley or basil before serving
What To Serve It With:
Serve with crusty bread—no exceptions. This is all about soaking up that broth. A simple salad on the side works if you want to round it out.