Manila Clams with Portuguese Sausage and Toast Points
Y'all, I just love clams. And one of the only things I love more than clams, is having bread to dip into that delicious clam broth. So guess what, we are checking both boxes off for you today. Simple, fragrant and super yummy steamed clams with Portuguese sausage as well as garlicky toast to dip into that lemon, herby, clammy broth.
This is also the first post for what I am going to refer to as my "Messy Life, Messy Kitchen" segments. I will record myself cooking in my tiny Hawaiian kitchen. Then also reaffirm my amateur status to you by filming it and editing it on my phone, then posting it you YouTube. You will quickly learn that I have no videography skills and although I am a decent chef, I am also a rambling spaz. So if that sounds vaguely interesting to you, go ahead and tune in once a week. If it doesn't, then fine. It isn't like I want to listen to you talk either. Just kidding. I am sure you are terribly interesting? Your cat looooves listening to you.
Back to these clams though. They are yummy. And for an added bonus, you really don't need a lot of culinary chops to achieve this restaurant style dish. Also, it is a one pot dish (bread not included... but that is a one pan dish). The Portuguese sausage gives you another depth of variety, more protein and more flavor. And the beautiful summery plum tomatoes are a perfect compliment to the lemon-herb broth. All in all, this dish is a winner. And we haven't even really addressed the best part yet! These toasted bread points are perfect for dipping in the broth. They sop up all of the flavor and give your carbs. And lets be honest. We love our carbs. Especially when in the bread and pasta form. So I am going to do you a solid and give you something edible (aka not a spoon) to eat that broth with.
There are less photos for this post because I made you this "AWESOME" 26 minute video that will leave you incomplete if you do not watch it. Okay, that is a gross exaggeration, but just go with it.
Serves 4-5 as an entree (with bread) or also makes a great appetizer.
10 oz Portuguese sausage
3 lbs Manila clams
6 cloves of garlic
2 14.5 oz cans of chicken broth
1 1/2 tsp salt
1 1/2 tsp black pepper
1/2 tsp red pepper flakes
1 cup flat leaf parsley
Loaf of bread (French, sourdough, anything with a crunchy outside and soft inside)
2-3 tbsp olive oil
3 more garlic cloves
Guys, I totally realize that I misspelled Manila on my video. Don't judge. I don't have time to redo the video. One day I will be "professional". But for now, I am short on time and do it all, so judge away, judge away!
1. Cube the Portuguese sausage into 1/4" - 1/2" cubes. Add them to your Dutch Oven.
2. Mince your garlic and your shallot and add them to the Dutch oven, stirring and browning for 5-7 minutes.
3. Dice your roma/plum tomatoes into small cubes and add them as well.
4. Add salt and pepper plus red pepper flakes and cook for 3-5 minutes, stirring once or twice before adding other ingredients.
5. Add 2 of the 3 lemons (juiced), saving the 3rd for a garnish.
6. Add the chicken broth to the Dutch Oven and bring the liquid to a low boil.
7. Add the clams and cover by placing the lid on the Dutch Oven.
8. Steam the clams, lid closed for 5-6 minutes, or until all of the clams are open.
9. To make the toasted bread, turn your oven to broil.
10. Top a baking sheet with a silicone mat.
11. Slice your bread 1/4" - 1/2" thick and basically 2" long/wide. Mine were all different shapes, but you get the point. Watch the video if you don't.
12. Lightly drizzle with olive oil. If you have a pour spout for your olive oil, even better.
13. Sprinkle the bread with salt and put it in your oven.
14. If your oven rack is toward the top, your bread will toast in 2-3 minutes. If it is lower, it might take a few more minutes.
15. Once browned, carefully flip your bread and toast the other side. This will be a slightly shorter amount of time since the bread is already warm.
16. Once both sides are toasted, remove the bread from the oven.
17. Cut a garlic clove in half and rub the exposed center on top of the toasted bread.
Serve by ladling the clams and the broth into a bowl and plate with some toasted bread.