Smoky Clams for Two

By Summer of Eggplant
May 18, 2015
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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

Food52 Review: 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

  • 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
  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.

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