The City Magazine Since 1975

Oven-Roasted Clams

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8 oz. smoky ground sausage
1 Tbs. extra-virgin olive oil
1/2 cup julienned yellow sweet onions
1/4 cup julienned red bell pepper
1/4 cup julienned green bell pepper
3 cloves garlic, minced
1 cup dry white wine
4 cups canned crushed tomatoes
1 Tbs. fresh lemon juice
1 Tbs. hot sauce, preferably Crystal
3 doz. littleneck clams
2 cups arugula, stems on
1 tsp. chopped chives
1 tsp. chopped tarragon
1 tsp. chopped flat leaf parsley
Kosher salt
Freshly ground black pepper


Brown sausage in a large skillet over medium heat, about five minutes. Remove sausage, leaving fat in skillet. Add olive oil, onions, and peppers and cook on low heat until onions are translucent, about eight minutes. Add garlic and wine, scraping bottom of pan to release brown bits. Cook over medium heat until wine is reduced by half. Add tomatoes, lemon juice, and hot sauce. Simmer over low heat for 20 minutes, stirring occasionally.
Preheat oven to 450°F.
Lay clams on a rimmed baking sheet. Roast until they start to open. Add clams to tomatoes and simmer for two minutes, or until clams open entirely. Remove skillet from heat and add arugula and herbs. Once arugula is wilted, season with salt and pepper to taste. Serve family style with toasted country bread.