Al Forno Clam Stew

Ingredients

• 4 hot Italian sausages (1 pound), pricked with the tines of a fork
• 48 littleneck clams, cleaned and scrubbed
• 4 medium onions, cut in half, root end removed and sliced into thin half moons
• 2 medium heads Belgian endive, coarsely chopped
• 2 tablespoons minced fresh garlic
• 1 jalapeno pepper, seeded and chopped
• 1 to 2 Scotch bonnet peppers, seeded and chopped (optional)
• ½ teaspoon dried red pepper flakes (optional)
• ¾ cup dry white wine
• 1 ½ cups chopped canned tomatoes in heavy puree
• 8 tablespoons unsalted butter, cut in half-inch slices
• 3 scallions, cut into fine julienne
• 1 lemon, quartered

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    852 calories; 60 grams fat; 27 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 44 grams protein; 199 milligrams cholesterol; 1991 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat the oven to 500 degrees. Bring 6 cups of water to a boil in a medium saucepan. Add the sausages and boil for 8 minutes to remove excess fat. Drain, let cool for 10 minutes then cut on the diagonal into 1/2-inch-thick slices.
2. Lay the clams in a single layer in a flameproof roasting pan. Top with the sausage and the rest of the ingredients, except the scallions and lemon, and bring to a boil on top of the stove. Then put the pan in the oven. Roast the clams for 8 minutes. Mix the ingredients and roast for 5 to 10 minutes longer, or until all the clams have opened.
3. Place 12 clams in each of 4 large, heated bowls and pour the broth over them, evenly distributing the sausages, onions, endive and tomatoes. Garnish with julienned scallions and lemon wedges.

45 minutes