Breach Inlet Clams with Spicy Fennel Sausage and Tomatoes

Breach Inlet Clams with Spicy Fennel Sausage and Tomatoes
Photo by Jonathan Boncek

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    Breach Inlet Clams
  • 36 local Littleneck clams (Toby’s clams)
  • 14-ounce can San Marzano Tomatoes, crushed and drained
  • 3 cloves garlic, finely chopped
  • 8 ounces fennel sausage (recipe follows)
  • ½ minced jalapeño (including seeds)
  • ¼ cup white one (choose one that you would drink)
  • Pinch of red chili flakes
  • 4 ounces cubed butter
  • Fresh basil
  • Salt and pepper to taste
  • Crispy baguette for serving
  • Spicy Fennel Sausage
  • 5 pounds Berkshire pork butt
  • 10 cloves garlic, minced
  • 2 tablespoons fennel seed, chopped
  • 2 tablespoons red chili flakes
  • 1 tablespoon fennel pollen
  • 2 tablespoons thyme, minced
  • 1 cup white wine
  • 3 tablespoons salt
  • 1 tablespoon black pepper
  1. Place sausage in a large sauté pan and cook over medium heat. As sausage begins to brown, add garlic, red chili flakes, and jalapeños. Cook for 1 minute and then add white wine. Once wine has evaporated, add tomatoes. Simmer on medium heat for 10 minutes.
  2. Add clams to a pot with a tight fitting lid and enough water to barely cover the bottom.  Steam for 4-6 minutes or until they just open.
  3. Transfer clams and some of the cooking liquid to the sauce. Add butter and stir through.
  4. Add basil and salt and pepper to adjust seasoning. Serve with crusty bread.

For Spicy Fennel Sausage

  1. Grind pork into large mixing bowl and add all ingredients.
  2. Take a small amount out and sear it off.
  3. Taste and adjust seasonings in needed. It is best to refrigerate sausage overnight before cooking with it to let flavors develop.
  • from Chef Patrick Owens from Langdon’s Restaurant and Wine Bar and Opal in Mt. Pleasant, SC

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