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
Salt and pepper to taste
Crispy baguette for serving
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
Breach Inlet Clams
Spicy Fennel Sausage
- 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.
- 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.
- Transfer clams and some of the cooking liquid to the sauce. Add butter and stir through.
- Add basil and salt and pepper to adjust seasoning. Serve with crusty bread.
For Spicy Fennel Sausage
- Grind pork into large mixing bowl and add all ingredients.
- Take a small amount out and sear it off.
- 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