Clams, Mussels & Scallops | Saveur

Grilled Scallops with Yuzu Kosho Vinaigrette

Tadashi Ono — Mon, 18 Mar 2019 22:43:11 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

One night, on the southern Japanese island of Kyushu, I ordered a bowl of ramen and watched the cook serve a paste alongside the noodle soup that I’d never seen before. It was yuzu kosho. It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it’s fascinating. It has spice, fragrance, aroma—everything. There are two types: red, made from ripe yuzu and red chiles, and green, from unripe fruit with green chiles. I use the sharper green version to cut through rich meats, and the milder red in seafood dishes, like these grilled scallops.

Pairing note: Earthy Sumiyoshi Tokubetsu Junmai sake from Japan’s Yamagata prefecture stands up to yuzu kosho’s spice.

Yield: 4

3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh or bottled yuzu juice
1 Tbsp. finely chopped scallions, white parts only
1 Tbsp. red yuzu kosho
2 tsp. soy sauce
16 large sea scallops
1 Tbsp. finely chopped parsley leaves, for garnish
Kosher salt

Instructions

In a small bowl or liquid measuring cup, whisk together the oil, yuzu juice, scallions, yuzu kosho, and soy sauce. To a medium bowl, add the scallops and one-third of the yuzu vinaigrette, then toss to coat.
Heat a charcoal or gas grill to medium-high. Alternatively, heat a large cast-iron skillet over medium-high. Add the scallops and grill, turning once, until golden brown and just cooked through, about 4 minutes total. Transfer to a platter and drizzle the remaining yuzu vinaigrette over the scallops. Garnish with the parsley, season to taste with salt, and serve hot.

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Miso Clam Chowder

Osamu Yoshikawa — Thu, 09 May 2024 13:00:00 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

Miso, the Japanese fermented soybean paste, boosts countless recipes with its nutty, funky umami—and a little goes a long way. In this miso clam chowder recipe from Osamu Yoshikawa, the sixth-generation owner of bean-to-bottle soy sauce company Inoue Honten in Nara, Japan, white miso’s concentrated and complex saltiness beautifully balances the richness of the milky broth.

Featured in “Meet the Makers Preserving the Past in Nara” by Megan Zhang.

Yield: 6

Time: 40 minutes

One 10-oz. can whole clams
½ cup white wine
1 Tbsp. unsalted butter
2 thick bacon slices, coarsely chopped
1 carrot, finely chopped
1 yellow onion, finely chopped
1 russet potato, cut into ½-in. cubes
1 cup dashi
1 cup whole milk
2 Tbsp. white miso
Freshly ground black pepper
Finely chopped parsley leaves, for garnish

Instructions

To a medium pot set over medium heat, add the clams with their juices and the white wine. Cover and cook until the clams shrink slightly, about 3 minutes. Using a slotted spoon, transfer the clams to a small bowl. Pour the liquid into another small bowl and set aside. Wipe out the pot and return it to the stove.
In the empty pot, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until lightly browned and the fat has mostly rendered, about 6 minutes. Add the carrot, onion, and potato and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the dashi and reserved clam broth and bring to a boil, then turn the heat down and simmer, stirring occasionally, until the carrots and potatoes are easily pierced with a fork, 5–10 minutes.
In a small bowl, whisk together the milk and miso, then add to the chowder along with the reserved clams and stir to combine. Season with black pepper, then ladle into serving bowls, garnish with parsley, and serve hot.

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Clams Casino

SAVEUR Editors — Mon, 18 Mar 2019 22:32:00 +0000

Maura McEvoy

Former SAVEUR editor Kelly Alexander, who covered Clams Casino for our October 2003 issue, pointed readers to Inns and Outs, the 1939 autobiography of Julius Keller, once the maître d’hôtel of Rhode Island’s now-defunct Narragansett Pier Casino hotel. In his memoir, Keller claims to have first served the littlenecks topped with bacon and bread crumbs sometime around 1917, to a patron who had simply requested clams. “Seizing the opportunity,” he wrote, less than humbly, “I prepared a dish which I had tried on my own cultivated palate.”

Featured in the October 2003 issue.

Yield: 4–6

Time: 25 minutes

Rock salt
24 littleneck clams, scrubbed
8 Tbsp. unsalted butter, softened
2 medium shallots, finely chopped (about ½ cup)
¼ tsp. sweet Hungarian paprika
Kosher salt and freshly ground black pepper
4 slices of bacon, cut crosswise into 1-in. pieces

Instructions

Position a rack in the upper third of the oven and preheat to 500°F. Fill a large rimmed baking sheet halfway with rock salt and set aside.
Using a shucking knife, open the clams, loosening the meat from the top and bottom shells, then discarding the top shells. Nestle the shucked clams (in their bottom shells) atop the rock salt and set aside.
In a medium bowl, stir together the butter, shallots, paprika, and salt and pepper to taste. Spoon a generous 1 teaspoon of the seasoned butter onto each clam, then top each with a piece of bacon. Bake until the edges of the bacon are crisp and the butter is browned and bubbling, about 5 minutes. Serve the clams casino hot.

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Rhode Island Stuffies

Kat Craddock — Mon, 18 Mar 2019 22:46:15 +0000

Matt Taylor-Gross

This recipe is excerpted from Stirring the Pot, a collection of recipes and wine pairings from the New York chapter of Les Dames d’Escoffier. Preorder your copy here; proceeds benefit LDNY’s scholarship fund.

I grew up in Rhode Island, but it wasn’t until I left that I really appreciated just how special my home state’s food culture really is. With a history of fishing, shipping and manufacturing, New England’s coastline has been a cultural melting pot for generations. Today, Rhode Island’s cuisine is still shaped by a wide range of international influences: global foods like French Canadian meat pies, Cape Verdean cachopa, fresh Italian pastas, Portuguese custard tarts, Syrian stuffed grape leaves, and Lao sour sausage abound in restaurants, bakeries, and homes.

Overfishing and other environmental concerns have pushed Rhode Island’s fisheries to operate more sustainably; while certain species are less bountiful, others, like squid and clams, still thrive. Quahogs (large, hard-shelled Atlantic clams) can be found along the coast, from Cape Cod to New Jersey, but Rhode Islanders feel a particular ownership of them. Too tough to eat from the shell, their meat is added to specialties like clamcakes, chowders, and “stuffies.” While similar to dainty clams casino and oysters Rockefeller, the stuffy is less of a pinkies-up affair. Paired with chowder, a single one is a meal. This version is just about as classic as they come. Seek out Portuguese-style chouriço, which is softer than Spanish chorizo. (Michael’s is a reliable, New England–made brand that is available online from Portugalia Marketplace.)

Yield: 12

Time: 3 hours

12 whole quahogs, scrubbed
½ cup shucked clams
8 Tbsp. unsalted butter, divided
6 oz. hot or mild Portuguese chouriço, finely chopped (1¾ cups)
6 oz. yellow onions, finely chopped (about 1 medium, 1¾ cups)
5 oz. celery, finely chopped (2 cups)
1 Tbsp. Tabasco sauce, plus more for serving
1 tsp. smoked paprika
½ tsp. celery salt
½ tsp. crushed red chile flakes (optional)
8 oz. (6 cups) coarse bread crumbs (preferably homemade)
3 Tbsp. finely chopped Italian parsley
Kosher salt and freshly ground black pepper
Lemon wedges, for serving

Instructions

Purge the quahogs: fill a large bowl with generously salted cold water, add the quahogs, and set aside for 15 minutes. Place the shucked clams in a medium heatproof bowl and set it by the stove.
Transfer the quahogs to a pot, leaving any grit behind in the bowl. Add 2 cups of cold water, cover, and turn the heat to high. Steam just until the clams begin to open, 3–5 minutes (start checking after 3). Using tongs, transfer each open clam to a large bowl, allowing up to 8 minutes for all of the clams to open; discard any that remain shut. Strain the hot cooking liquid through a fine-mesh sieve over the reserved shucked clams, discarding any solids from the pot. Set aside until the clams are slightly firm and the liquid is cool enough to touch, about 5 minutes. Rinse and dry the pot and return it to the stove.
Meanwhile, pull the quahogs from their shells (add any accumulated juices to the bowl). Set the shells side. Finely chop the meat and transfer to a large, clean bowl. Remove the shucked clams (reserving the quahog-cooking liquid); chop them too, add to the bowl and set aside.
Add 6 tablespoons butter and the chouriço to the pot and set over medium heat. Cook, stirring frequently, until the sausage begins to brown, 8–10 minutes. Add the onion and celery and continue cooking until the onion is translucent but not yet browned, 4–6 minutes. Stir in ¼ cup of the reserved quahog liquid, followed by the Tabasco, paprika, celery salt and crushed red chile flakes (if using); turn the heat down to low and continue cooking, stirring frequently, until the vegetables are soft and the liquid has evaporated, 8–10 minutes. Remove from the heat and set aside to cool slightly.
Using kitchen shears or a sharp knife, cut through the quahog shell hinges to separate. Line a large rimmed baking sheet with aluminum foil and arrange 12 of the half shells on it, open side up. (Discard the remaining shells or reserve for another use.)
To the bowl of chopped clams, add the bread crumbs, parsley, the contents of the skillet, and 1¼ cups of the reserved quahog liquid; toss well to combine. (The bread crumbs should be thoroughly hydrated but not soggy; if necessary, add a bit more reserved quahog liquid or water.) Season to taste with salt and black pepper.
Divide the stuffing evenly among the half shells, packing gently into loose mounds. Cover with plastic wrap and refrigerate for at least 4 and up to 24 hours.
Preheat the oven to 400°F. Uncover the baking sheet, dot the cold stuffies with the remaining butter, then bake until browned, sizzling, and heated through, 25–30 minutes. Serve the stuffies hot, with extra Tabasco and lemon wedges.

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Jogaetang (Korean Green Chile Clam Soup)

Dan Holzman and Matt Rodbard — Mon, 18 Mar 2019 22:25:55 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

The light, Korean soup called jogaetang is served up at San Francisco’s Toyose, run by husband-and-wife team Kong Kim and Jong Yu. Short on neither heat nor spice, it’s traditionally served over a butane flame, so the broth remains hot, and a heavy dose of heat is delivered from two types of thinly sliced green chiles. Jogaetang’s popularity derives from its status as a kind of Koreatown pub grub that functions as a reset of sorts, a piping elixir that blankets the belly and washes away the effects of the night past. Find dasima in well-stocked supermarkets, Asian grocery stores, or online; a type of dried kelp frequently used for adding briny richess to stocks and sauces, it is sometimes sold by its Japanese name, konbu or kombu.

Featured in: “Korean Clam Soup for the Drunk Soul.”

Yield: 2–4

Time: 1 hour 20 minutes

2 lb. littleneck clams, scrubbed clean
One 4-in. square dasima (dried kelp)
1 garlic clove, thinly sliced
1 small jalapeño, stemmed and thinly sliced crosswise with seeds
1 Korean or Anaheim chile, stemmed and thinly sliced crosswise with seeds
Kosher salt
½ scallion, thinly sliced

Instructions

To a large bowl, add the clams and enough cold water to cover by an inch. Set aside at room temperature to purge for 1 hour.
Gently lift the clams from the water, leaving the grit behind; discard the soaking liquid and any grit.
To a large pot, add the dasima and 3 cups water. Bring to a boil, cook for 3 minutes, then remove and discard the dasima. Add the clams, garlic, jalapeño, and chile, cover the pan, and cook until the clams open, about 4 minutes. If there are still closed clams, remove the opened clams to bowls and continue to cook the clams until they open; discard any clams that don’t open after 8 minutes total. Season the broth with salt to taste.
Divide the jogaetang among 2–4 wide bowls, garnish with scallions, and serve hot.

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Manhattan Clam Chowder

Hugh Merwin — Mon, 18 Mar 2019 22:26:44 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Meaty topneck clams are the briny backbone of this two-part chowder writer Hugh Merwin developed after searching Long Island, New York for the perfect clam chowder. The two essential parts of this are first, a flavor base made from the clams, gently cooked over a long simmer to form a potent flavor base that only gets better as it ages, then second, a soup enriched with just-melted bacon fat. For best results, age the base of this soup overnight, or store in the freezer for up to one month, for the flavors to fully develop. Freezing the clams overnight makes them easier to shuck before cooking.

This recipe ran alongside the 2015 article, “In Search for the Perfect Clam Chowder.”

Yield: 8-10

Time: 5 hours

2¾ lb. large topneck or cherrystone clams (about 3 dozen), frozen overnight
4 oz. salt pork, cut into ¼-in. cubes
2 bay leaves
2 medium white onions, finely chopped, divided
2 cups bottled clam juice
One 28-oz. can whole peeled tomatoes in juice, crushed by hand
2¼ lb. russet potatoes, peeled and cut into ½-in. cubes
4 oz. slab or thick-cut bacon, cut into ¼-in. lardons
6 celery stalks, finely chopped
1 garlic clove, smashed and peeled
1 Tbsp. finely chopped thyme
1 tsp. finely chopped marjoram
Freshly ground black pepper
Oyster crackers, for serving

Instructions

The day before you plan to serve the chowder, in a large colander, rinse the frozen clams with warm water for 30 seconds. Working quickly while they’re still frozen, shuck the clams, discarding their shells, and coarsely chop the meat by hand. Set aside.
In a large pot set over medium-low heat, cook the salt pork, stirring occasionally, until its fat renders, about 12 minutes. Add the bay leaves and half the onions and cook, stirring frequently, until softened, 10–12 minutes. Pour the clam juice, tomatoes, and chopped clams into the pot and bring to a simmer. Cook, stirring occasionally, until the soup is reduced by a third, about 1 hour. Stir in the potatoes and cook until they are fork-tender, about 12 minutes. Remove the pot from heat and let the soup cool to room temperature. Discard the bay leaves and refrigerate the chowder for at least 2 or up to 12 hours, or freeze for up to one month.
When ready to serve, bring the soup base to room temperature. In a large pot over medium heat, cook the bacon, stirring occasionally, until its fat renders, about 6 minutes. Add the remaining onions, along with the celery and garlic, and cook, stirring occasionally, until the vegetables have softened, 10–12 minutes. Pour the soup base into the pot, add the thyme and marjoram, bring to a simmer, and cook, stirring occasionally, until the soup is warmed through, about 30 minutes. Remove the chowder from the heat and season to taste with black pepper. Ladle into bowls and serve with oyster crackers.

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Cioppino

SAVEUR Editors — Mon, 18 Mar 2019 22:24:21 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means “little soup” in the Genoese dialect—the tomato-based seafood stew was originally a purée of cooked vegetables and leftover fish scraps. Over the years, Bay Area chefs transformed it into a more luxurious dish using local delicacies such as Dungeness crab, as in this version from the city’s legendary Tadich Grill.

This recipe originally ran alongside Thomas McNamee’s 2001 article, “Big Soup.”

Yield: 8

1 cup extra-virgin olive oil, divided
16 Tbsp. unsalted butter, divided
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
1 medium green bell pepper, cored, seeded, and finely chopped
1 celery stalk, finely chopped
1 medium leek, white part only, trimmed, cleaned, and finely chopped
½ small fennel bulb, trimmed and finely chopped
Two 28-oz. cans crushed Italian tomatoes
2 Tbsp. tomato paste
4 bay leaves
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
2 pinches cayenne pepper
1–2 cups all-purpose flour
1½ lb. halibut fillets, cut into large pieces
16 sea scallops
16 large raw shrimp, peeled and deveined
½ lb. raw bay shrimp, if available, or smallest shrimp available, peeled
2 garlic cloves, finely chopped
12 oz. crabmeat, preferably Dungeness
2 cups dry white wine
16 Manila clams, scrubbed
½ bunch parsley, chopped
Kosher salt and freshly ground black pepper
Toasted sourdough bread, for serving (optional)

Instructions

In a large pot set over medium heat, combine ½ cup of the olive oil and half the butter and heat until melted. Add the onion and cook, stirring frequently, until just starting to soften, about 2 minutes. Add the carrots, bell pepper, celery, leek, and fennel and cook, stirring frequently, until the onions are translucent, about 5 minutes. Add the crushed tomatoes, tomato paste, 4 cups water, bay leaves, basil, oregano, thyme, and cayenne, and season to taste with salt and black pepper. Bring the liquid to a boil, then turn down the heat to low, and cook at a gentle simmer, stirring occasionally, for 2 hours.
Into a large shallow bowl, pour the flour. Working in batches, dredge the halibut, scallops, and shrimp in the flour, shaking off any excess. Set the seafood aside.
In a large skillet set over high heat, heat the remaining olive oil and butter until melted. Add the garlic and cook, stirring frequently, until fragrant, 1–2 minutes. Working in batches, fry the floured seafood, turning frequently, until each piece is golden brown, 1–2 minutes. Use a slotted spoon to transfer the seafood to the pot with the soup. Add the crabmeat, cover, and continue cooking at a gentle simmer for 10–15 minutes.
Return the now-empty skillet to high heat. Add the wine, scraping any browned bits stuck to the bottom of the pan. Add the clams, cover, and cook until their shells open, about 5 minutes. (Discard any clams that don’t open.) Stir the clams and their resulting broth into the soup, and season with salt and black pepper to taste. Ladle the cioppino into large bowls, garnish with parsley, and serve with toasted sourdough bread, if you like.

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Clams in Sherry Sauce (Almejas a la Gaditana)

Alexander Lobrano — Mon, 18 Mar 2019 22:34:24 +0000

Photography by Paola + Murray; Food Styling by Olivia Mack McCool; Prop Styling by Sophie Strangio

Food and travel writer Alexander Lobrano serves this classic Andalusian seafood dish with lots of crusty bread to soak up the piquant broth. For him it captured the enticements of the port city of Cadiz and the treasures to be found in its central Mercado Central de Abastos. This recipe first appeared in our December 2012 issue along with Alexander Lobrano’s story My Spanish Sanctuary.

Yield: serves 4-6

Time: 25 minutes

3 tbsp. extra-virgin olive oil
5 cloves garlic, finely chopped
3 lb. small clams, such as littlenecks, scrubbed clean (about 3 dozen)
1 cup dry white wine
½ cups dry sherry
¼ cups finely chopped parsley
2 small red bird’s eye chiles, stemmed and finely chopped
Kosher salt and freshly ground black pepper
Country bread, for serving

Instructions

In a large pot, heat the oil over medium-high. Add the garlic, and cook, stirring, until golden, about 2 minutes. Add the clams, wine, sherry, parsley, and chiles; season with salt and black pepper. Bring to a boil, and cook, covered, until the clams open, about 12 minutes. Uncover the pan and discard any clams that don’t open; taste and adjust seasoning as needed. Serve with slices of crunchy country bread on the side.

Our Best Clam Recipes to Get You Chowdering Down

Photography by Jenny Huang

There are so many ways to enjoy clams: steamed, fried, cooked into chowder or pasta, you name it >

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Rhode Island Clam Chowder

Kat Craddock — Tue, 04 Jun 2019 16:56:10 +0000

Photography by Jenny Huang

A true taste of the sea, this chowder from SAVEUR Editorial Director Kat Craddock is made with a clear, light broth that lets the briny flavor of clams shine. For the best value and yield, look for very fresh, medium to large hard-shell clams (known as quahogs in New England). The hefty clam bellies enrich the soup, and when cooked gently and chopped, the tougher, muscley bits lend the dish a pleasant chewy texture.

Featured in: “For Clam Chowder That Actually Tastes Like Clams, Hold the Cream.”

Equipment

Yield: serves 4

Time: 1 hour 10 minutes

Kosher salt
4 lb. cherrystone clams (about 20 large)
4 cloves garlic cloves, thinly sliced
2 Tbsp. extra-virgin olive oil
2 large celery stalks, finely chopped
2 medium russet potatoes, cut into ⅓-in. cubes
1 large yellow onion, finely chopped
1 bay leaf
2 Tbsp. finely chopped fresh flat-leaf parsley
1 Tbsp. finely chopped dill
Freshly ground black pepper

Instructions

Purge the clams: Fill a large bowl with generously salted cold water, add the clams, and set aside for 15 minutes.
Transfer the clams to a pot, leaving any grit behind in the bowl. Add the garlic and 2 cups of cold water, cover, and turn the heat to high. Steam until the clams begin to open, 3–6 minutes (start checking after 3). Using tongs, transfer each open clam to a large bowl, allowing up to 15 minutes for all of the clams to open; discard any that remain shut. Strain the cooking liquid through a fine-mesh sieve set over a bowl, then add enough water to bring the liquid to about 8 cups; set aside. Rinse and dry the pot and return it to the stove.
Turn the heat to medium and add the oil, celery, potatoes, onion, and bay leaf. Cook, stirring frequently, until the onion is soft and translucent, about 10 minutes. Stir in the parsley and dill and cook for 2 minutes more. Add the reserved cooking liquid and turn the heat to high. When the liquid boils, turn the heat to medium and cook until the vegetables are tender and the broth has reduced slightly, about 20 minutes.
Meanwhile, pull the clams from their shells (add any accumulated juices to the pot) and chop them into ½-inch pieces. Just before serving, add the clams to the broth. Season with salt to taste.
To serve, ladle the chowder into bowls and sprinkle with parsley and black pepper.

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Mussels with Pale Ale and Spicy Aïoli

Eli Sussman — Mon, 18 Mar 2019 22:50:11 +0000

Photography by Matt Taylor-Gross

While we highly recommend sourcing Montauk Brewing Co.‘s Driftwood Ale, any English-style pale ale will work for these herb-infused steamed mussles from Eli Sussman. Don’t forget plenty of crusty bread—as anyone who loves mussels will tell you, the best part of enjoying the dish is sopping up the heady, aromatic jus that collects at the bottom of the bowl.

Featured in: “Dispatches from Montauk: Discovering New York’s Easternmost Brewery.”

Yield: serves 4

Time: 25 minutes

¼ cups mayonnaise
5 tbsp. fresh lemon juice, divided
2 tsp. kosher salt, divided
1 tsp. cayenne pepper
1 tsp. Spanish paprika (pimentón)
½ tsp. freshly ground black pepper
2 tbsp. olive oil
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 cup pale ale
1½ tbsp. Dijon mustard
2 lb. mussels, scrubbed and debearded
½ cups finely chopped parsley
½ cups tarragon leaves
Grilled or crusty bread

Instructions

In a small bowl, whisk together the mayonnaise with 1 tablespoon of the lemon juice, 1 teaspoon of the salt, and the cayenne, paprika, and black pepper. Cover and refrigerate.
To a large Dutch oven set over medium-high heat, add the olive oil, shallots, and garlic, and cook, stirring frequently, until the aromatics soften and begin to brown, about 6 minutes. Add the ale, bring to a boil, then stir in the mustard and remaining lemon juice and salt. Add the mussels, cover, and cook, undisturbed, until the shells open, about 5 minutes. Remove from heat and discard any mussels that remain shut. Garnish with the parsley and tarragon and serve with grilled or crusty bread for dipping, passing the reserved aïoli on the side.

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Clams and Mussels with Spicy Pork Sausage Broth

Chris Fischer — Mon, 18 Mar 2019 22:23:47 +0000

Elizabeth Cecil

American chef Chris Fischer makes this version of a New England clambake on a stovetop, no sand required. Use quahog (hard-shell) clams like topneck or cherrystone: they’re larger and have more liquor—the brine inside shellfish—to flavor the broth.

Featured in: “A Gathering by the Sea.”

Yield: serves 4

Time: 40 minutes

1 lb. small new potatoes
Kosher salt
2 tbsp. olive oil
1 medium yellow onion, coarsely chopped
8 oz. hot Italian sausage, casings removed
2 lb. topneck clams, scrubbed
2 lb. mussels, debearded and scrubbed
3 cups loosely packed basil leaves
Grilled or crusty bread, for serving

Instructions

To a microwave-safe bowl, add the potatoes and ¼ cup of water. Cover tightly and microwave on high until tender when pierced with a fork, about 5 minutes. Drain, keep covered, and set aside.
To a large Dutch oven set over medium-high heat, add the oil and onion and cook, stirring frequently, until translucent, about 3 minutes. Turn the heat to high, add the sausage, and cook, stirring to break up the meat, until lightly browned and no pink remains, about 3 minutes. Add the clams and 2 cups of water, then cover and cook until about half of the clams have opened, 2–3 minutes. Stir in the mussels and the reserved potatoes, cover, and cook until all of the clams and mussels have opened and the potatoes are heated through, about 3 minutes. Remove the pot from the heat and discard any clams or mussels that remain shut. Stir in the basil, then serve directly from the pot, with grilled or crusty bread for dipping.

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