One-Pot Wonders

Smoky Clams for Two

May 18, 2015
2 Ratings
Photo by Mark Weinberg
Author Notes

This recipe is a great use of one of my favorite ingredients, smoked paprika—plus, my husband loves it. It's so simple and easy, and delicious when served with some crusty, warm bread and a salad. —Summer of Eggplant

Test Kitchen Notes

The sauce is delicious and the smoked paprika makes the dish. This recipe is quick, pretty easy to put together, and tastes great. —emily olson

  • Serves 2
Ingredients
  • 3 tablespoons olive oil
  • 1/4 pound sausage, sliced 1/2-inch thick (chorizo, Italian sausage, and kielbasa all work well)
  • 1 leek, sliced thinly
  • 1 clove garlic, crushed
  • 8 sprigs fresh thyme
  • Salt and pepper, to taste
  • 1 1/4 teaspoons smoked paprika
  • 1 bay leaf
  • 14 ounces canned cherry tomatoes
  • 1/4 cup chicken stock
  • 6 tablespoons white wine
  • 2 1/2 pounds littleneck clams, scrubbed
In This Recipe
Directions
  1. Heat the oil in a pan over medium-high heat and cook the sliced sausage until cooked through, about 8 minutes. Remove from the pan and reserve. Reduce the heat to medium and scrape the browned bits out.
  2. Add in the leek, garlic, and thyme and cook until softened, about 6 minutes. Add salt and pepper. Add in the paprika and the bay leaf and toss the contents of the pan with the spices to coat. Cook for 1 minute.
  3. Add in the tomatoes, stock, and wine and bring to a boil, then reduce to a simmer for 5 minutes.
  4. Add in the clams and cook until opened, about 8 to 10 minutes, stirring every so often. Serve warm with some bread.

See what other Food52ers are saying.

  • Ruth
    Ruth
  • Summer of Eggplant
    Summer of Eggplant
  • Lisa A Lawer Post
    Lisa A Lawer Post
  • bubblensqueak
    bubblensqueak

6 Reviews

Ruth November 2, 2019
We just had this for dinner and it was SO good. I searched and searched for littlenecks but had to settle for past clams. It still worked. To add more seafood I added a small amount of cod. The leeks and cherry tomatoes with the essence of chorizo make this fabulous. We'll definitely make it again. Thanks!
 
Lisa A. July 13, 2015
I feel like I've never seen canned cherry tomatoes--do the proportions change if you use canned plum tomatoes or fresh cherry tomatoes?
 
bubblensqueak June 16, 2015
I just made this for dinner...hot damn it was delicious! Flawless recipe - yum yum yum.
 
mvmom June 14, 2015
I make a very similar dish but add one key ingredient: saffron! Try it...
 
Joeyman9 June 8, 2015
We made this this weekend. Quick, easy and delicious. Had a half rack of BBQ ribs left over in the fridge , deboned the meat in addition to the sausage (chicken sausage in this case) described in recipe.
We loved the dish and will enjoy many times in the months to come this summer. Thanks Summer of Eggplant, great share
 
Author Comment
Summer O. June 11, 2015
Thank you! Glad you enjoyed it.