Most weeks at one of our local farmers’ markets, we’ll purchase two nights worth of seafood from Shore Catch. Often, a type of white fish (we’re suckers for their fresh cod) for one night and either clams or scallops for another night. Knowing this, we’re always on the lookout for good seafood recipes.
We did pick-up a dozen clams from Shore Catch, but I thought that a mix of clams and mussels would work well for this dish. Shore Catch doesn’t carry mussels, so we bought a dozen at Di Bruno Bros. While there, I noticed they had really nice looking, wild caught shrimp, so I got four of those as well.
Obviously, this is a major change from the original recipe, but it didn’t alter the process much. The only other change I made was to use canned crushed tomatoes instead of the canned cherry tomatoes since the latter isn’t easy to come by.
I ended up with this variation of the recipe:
- 3 tablespoons olive oil
- 1 hot Italian sausage, sliced about 1/2 inch thick (about 1/3 a pound, the original called for 1/4)
- 1 leek, sliced thinly
- 3 cloves garlic chopped (original was for 1 crushed clove)
- 8 sprigs fresh thyme
- Salt and pepper, to taste
- 1 1/4teaspoons smoked paprika
- 1 bay leaf
- 14 ounces canned crushed tomatoes
- 1/4 cup chicken stock
- 6 tablespoons white wine
- 12 clams
- 12 mussels
- 4 shrimp
I actually didn’t measure the olive oil but just eyed what I thought would be enough.
Heat the oil in a dutch oven at medium-high and then cook the sausage. Once done, remove. The original suggests scraping the pan for any browned bits. My pan had a little–let’s call it flavor–stuck to the pan which I saw no reason to remove.
Lower the heat to medium and then add the leek, garlic and thyme and cook until soft, about 6 minutes. Once soft, add salt and pepper, paprika and the bay leaf, stir well and cook for another minute.
Add the white wine and deglaze the pan. Then add the stock and tomatoes. Bring to a boil and then simmer for about 5 minutes.
Finally, cook the seafood in the sauce. Knowing that the mussels and clams would take longer to cook than the shrimp, I added them and then covered the pot, checking on them every few minutes. Once the mussels and clams began to open, I removed the open ones and then added the shrimp. Once most of the mussels and clams were open and out of the pot, I returned the sausage to bring them up to temperature. I removed the shrimp once they were pink and cooked through.
The original wisely suggests eating with some fresh bread, which was perfect for mopping up the tomato sauce.
We paired this dish with a couple of IPAs: Right-O-Way IPA by Southern Tier Brewing Company and Hop Devil by Victory Brewing Company.