“Clam Pot” with shrimp, sausage and potatoes
August 8th, 2007
I made this for dinner last night, and I have to say it was fantastic. With how grey the weather has been the last few days, I was craving a hot and comforting dish steaming in the middle of the dinner table. My mom also got back into town last night after being gone for a couple months, and I wanted something I could make easily, but that would make her feel like she was really home. The clams and shrimp mixed with the delicious sausage and creamy potatoes did the trick. The 2 spicy sausages gave it just a tiny bit of heat, but you could adjust that by using all spicy or mild. And make sure to cut the onions into pieces that are big enough to eat with a fork. After soaking up all of those flavors, they are amazing!
Between Pete, my brother, my mom and I, we pretty much finished it off- but be warned, these are very generous portions! You could probably feed five or maybe even six if you have birds for friends. Either way, it is a wonderful meal to share with people that you are close to, as there tends to be a lot of sauce dribbling!
This is a one-pot meal, and all I served with it was a light green salad, and a loaf of bread, which we all sat around dunking in the big bowl.
(Generously serves 4)
-3 Tbs of butter
-3 Tbs of extra virgin olive oil
-1 large sweet yellow onion, sliced into thin wedges
-6 cloves garlic, minced
-2 spicy Italian sausages, 2 mild Italian sausages (totaling 1 1/4lbs)
-4 Yukon Gold potatoes, peeled and chopped (½”)
-4 cups white wine (plus 2 cups more in reserve, or chicken or vegetable broth)
-4 lbs of clams
-1 lb of 16-20 prawns in shells
-1 pint heirloom cherry tomatoes
-Fresh thyme sprigs
-2 lemon, halved
-Fresh flat leaf parsley, finely chopped
1) Melt the butter and the olive oil together over medium heat in a large, heavy soup pot. Add the onions, and sprinkle them with kosher salt. Let the onions cook and soften until tender and translucent, about 10 minutes.
2) Add the garlic and cook gently 1 more minute. Add the sausage, squeezing it out of the casing and into the pot in small chunks. Let the sausage cook until it starts to turn opaque, about 2 minutes.
3) Add the potato chunks, and two large sprigs of thyme to the pot. Pour 4 cups white wine over the potatoes, and cover the pot with a lid. Let everything cook for about 15 minutes, or until the potatoes are tender, and the sauce has thickened.
4) Add the clams, shrimp, cherry tomatoes and lemons to the pot. If you feel that the sauce has become to dry, add 2 more cups of wine or a chicken or vegetable broth.
5) Steam for about 10 minutes, or until the clams have just opened, and the shrimp are barely pink.
6) Pour the whole pots contents into a deep serving bowl. Sprinkle with flat leaf parsley, and add a few cracks of fresh black pepper.
7) Serve hot and with tons of hot crusty French bread to soak up all of the juice.