Ina Garten Summer Skillet With Clams, Sausage & Corn

Ina Garten’s Summer Skillet With Clams, Sausage & Corn is made with sweet Italian sausage, fresh corn kernels, vine-ripened tomatoes, littleneck clams, dry white wine, and fresh basil. This delicious Summer Skillet recipe creates a hearty dinner that takes about 35 minutes to prepare and can serve up to 4 people.

This Summer Skillet With Clams, Sausage & Corn Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 1½ cups small-diced yellow onion (1 large)
• ¾ pound sweet Italian sausage, casings removed
• 3 cups fresh corn kernels, cut off the cob (4 to 5 ears)
• 1 pound vine-ripened tomatoes, ½-inch diced
• ½ teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• ½ cup dry white wine, such as Pinot Grigio
• 2 tablespoons (¼ stick) unsalted butter, large-diced
• 32 fresh littleneck clams, scrubbed
• 3 tablespoons julienned fresh basil leaves
• French bread, for serving

How To Make Summer Skillet With Clams, Sausage & Corn?

1. Sauté the onion: In a large (12-inch) cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté over medium-low for 4 to 5 minutes, stirring occasionally, until tender.
2. Cook the sausage: Add the sausage, breaking it into bite-size pieces, and cook for 6 to 8 minutes, stirring occasionally, until the sausage is no longer pink.
3. Add vegetables and seasonings: Add the corn, tomatoes, red pepper flakes, salt, and black pepper to the skillet and sauté for 3 minutes.
4. Add wine and butter: Pour in the wine and scatter the butter on top.
5. Add the clams: Nestle the clams into the vegetable-and-sausage mixture, hinged sides down, in tight concentric circles.
6. Cook until clams open: Bring to a boil, cover the skillet, lower the heat, and simmer for 8 to 12 minutes, until the clams open.
7. Serve: Ladle into shallow bowls, sprinkle with basil, and serve hot with French bread.

Recipe Tips:

• Use Fresh Clams: Fresh littleneck clams are key to the best flavor. Make sure to scrub them well before adding to the skillet, as they can contain sand or grit.
• Remove Sausage Casings: Take the casings off the sausage before cooking. This will allow the sausage to break down into smaller, tender pieces that mix well with the other ingredients.
• Cook the Onion Slowly: Sauté the onion over medium-low heat to bring out its sweetness. This extra bit of time will make a big difference in the overall flavor.
• Arrange Clams Carefully: Place the clams hinged side down in a tight circle in the skillet. This way, they’ll open up beautifully and release all their juices into the dish.
• Serve Hot with Fresh Bread: This dish is best enjoyed hot with a side of fresh French bread to soak up the flavorful broth.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Summer Skillet With Clams, Sausage & Corn cool until it reaches room temperature. Then, place it in an airtight container and refrigerate for up to 2 days.
• Reheat: Preheat the oven to 160°C (325°F). Place the leftovers in an oven-safe dish, cover with foil, and heat for about 10-15 minutes, or until warmed through. Avoid overheating to prevent the clams from becoming tough.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 650
• Total Fat: 25g
• Saturated Fat: 6g
• Cholesterol: 90mg
• Sodium: 900mg
• Potassium: 650mg
• Total Carbohydrate: 55g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 35g

Try More Ina Garten Recipe:

• Ina Garten Grilled Porterhouse Steak With Rosemary & Fennel
• Ina Garten Hasselback Kielbasa
• Ina Garten Veal Meatballs
• Ina Garten Rosemary Roasted Pork Tenderloins