In a pan that’s large enough to steam a bunch of clams, saute an onion, four cloves of garlic, some hot pepper, and four anchovy fillets in olive oil. Also add some herbs; I’ve used thyme and marjoram here. Saute until the onions are softened but not browned. (And, yes, you can ditch the anchovy and/or hot pepper if you like.)
Add one pound of sweet Italian sausage meat.
After the meat has browned a bit, add 1 1/2 cups of broth (I used chicken here) and allow to boil for around 10 minutes.
Add one 15-ounce can of cannellini beans (drained) and cook for another 5 minutes.
Add a dozen or more whole clams (there are 18 mahogany clams here), then cover the pan and allow the clams to cook all the way through until all have opened. This should take 5 to 10 minutes; discard any clams that do not open.
Mix in a handful of freshly chopped parsley and serve.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.