Steamed Littlenecks Recipe
Rhode Island stuffie style broth, house sausage, peppers, onions, and clam broth
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Ingredients
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Seafood
Sausage
Vegetables
Liquids
Seasoning
Method
Preparation
Clean the Clams
Rinse the littleneck clams under cold water to remove any sand or grit. Set aside.
Cook the Vegetables
In a large skillet over medium heat, add olive oil and sauté the diced onions and bell peppers until soft, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes.
Cook the Sausage
Add the ground sausage to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Add Broth and Seasoning
Pour in the clam broth and white wine. Stir in the Old Bay seasoning, salt, and pepper. Bring to a simmer.