Littleneck Clam Roast Recipe

Clean clams

Rinse littleneck clams under cold water. Discard any with cracked shells or that do not close when tapped. Soak in cold salted water (about 1 tablespoon salt per quart) for 20 minutes to purge grit, then rinse again.

In a large wide skillet or shallow Dutch oven with lid, add the white wine and stock and bring to a vigorous simmer over medium-high heat.

Add half the cleaned clams to the pot, cover, and steam 4–5 minutes until most shells open. Using tongs or slotted spoon, transfer opened clams to a bowl and reserve the cooking liquid. Repeat with remaining clams. Strain the cooking liquid through a fine-mesh sieve or cheesecloth into a measuring cup and reserve 1 cup of the liquid for the sauce (if you have less, top up with additional stock). Discard any clams that remain tightly closed.

While clams steam, heat the olive oil and butter in a separate large ovenproof skillet or sauté pan over medium heat until butter foams.

Add the Italian sausage pieces and cook, stirring and breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer sausage to a plate and set aside, leaving rendered fat in the pan.

Reduce heat to medium-low. Add the sliced garlic, chopped shallot, and red pepper flakes to the pan. Sauté gently until fragrant and the shallot is translucent, about 2–3 minutes, being careful not to let the garlic brown.

Add the chopped plum tomatoes and halved cherry tomatoes to the aromatics. Cook, stirring occasionally, until the tomatoes begin to break down and release juices, about 5–6 minutes.

Pour in the reserved strained clam cooking liquid (about 1 cup) along with the white wine/stock mixture if needed to reach a saucy consistency. Bring to a gentle simmer and let the sauce reduce slightly, about 3–4 minutes. Taste and season with salt and pepper.

Return the cooked sausage to the pan and stir to combine. Simmer together 2 minutes to marry flavors.

Nestle the steamed clams into the sausage-tomato sauce evenly in the skillet. Spoon some sauce over the clams, cover the skillet, and keep over low heat for 1–2 minutes so clams warm through and flavors mingle.

Remove from heat. Sprinkle chopped parsley and basil over the top and grate lemon zest across the dish. Squeeze lemon wedges over individual portions to taste.

Serve immediately in the skillet or transfer to a shallow bowl, with crusty bread or grilled baguette slices for sopping up the sauce. Pass extra lemon wedges at the table.