clams in a white wine sauce

This is one of those perfect brothy one pot meals.

It’s perfect alone, but if you need to, you can also serve with crusty bread, over pasta, or with a side of fries.

Ingredients:

1 Tbsp evoo

1 cup chopped, precooked smoked sausage

1 1/2 lb clams

1 fennel bulb, outer part and core removed, halved and thinly sliced

1 large shallot, peeled and thinly sliced

2 medium heirloom tomatoes, diced

3 cloves garlic, peeled, smashed and sliced

1 cup chardonay

3 cups chicken stock

1 cup packed spinach

1 bunch dill, stems removed and chopped

1 1/2 lbs clams

Directions:

Heat evoo in a large cast iron skillet on medium high heat. Add chopped sausage and sauté until browned.

Add onions and fennel and sauté until softened, about 5 minutes. Add in tomatoes and garlic, stir to combine.

Add wine and stock, bring to a boil. Turn down to simmer and add in spinach and dill.

Rinse clams under cold water. Discard any clams that don’t completely close after being under water. Drain the rest and add to broth.

Sauté for 3 - 5 minutes, until clams open. Discard any clams that do not open completely.