Hamdi Saidani This Ina Garten Summer Skillet With Clams, Sausage, And Corn from the Ina Garten “Go-To Dinners” cookbook is really one of the best seafood summer dishes ever. This skillet is made with clams, sausage, corn, tomatoes, and spices. It takes only about 20 minutes to finish cooking. Served with Heirloom Tomatoes and Blue Cheese Salad or Fig & Ricotta Cake.
Skillet With Clams Sausage And Corn Ingredients
- Good olive oil
- 1½ cups small-diced yellow onion (1 large)
- ¾ pound sweet Italian sausage, casings removed
- 3 cups fresh corn kernels (4 to 5 ears)
- 1 pound vine-ripened tomatoes, diced into ½-inch pieces
- ½ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- ½ cup dry white wine (like Pinot Grigio)
- 2 tablespoons unsalted butter, cut into large pieces
- 32 fresh littleneck clams, cleaned (see note)
- 3 tablespoons fresh basil, cut into thin strips
- French bread, for serving
How To Make Summer Skillet With Clams Sausage And Corn
- Make The Skillet Base: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until soft, about 4-5 minutes.
- Cook The Sausage: Add the sausage to the skillet. Break it into small pieces and cook until brown, about 6-8 minutes.
- Add Veggies and Season: Toss in the corn, diced tomatoes, red pepper flakes, salt, and black pepper. Stir and cook for 3 minutes.
- Pour Wine and Add Butter: Add 1/2 cup of white wine and scatter chunks of butter on top.
- Arrange The Clams: Place the clams in the skillet, hinged side down, fitting them close together.
- Boil and Simmer: Increase the heat to bring to a boil. Cover the skillet, lower the heat, and simmer until the clams open, about 8-12 minutes.
- Serve The Dish: Dish out into bowls, sprinkle with thin strips of basil, and serve hot with slices of French bread.
Serving Suggestions
Ina Garten pairs the Summer Skillet with Heirloom Tomatoes blue Cheese Salad and Fig and ricotta Cake. However, here’s a list of other sides you can serve with this dish:
- Garlic Bread
- Mac and Cheese
- Fresh Green Salad
- Corn on the Cob
- Steamed Asparagus
Storing and reheating Leftovers
Any leftovers from this Skillet with Clams, Sausage, and Corn can last in the fridge only for one day. Make sure to let it cool before storing it in the fridge.
To reheat leftovers, simply transfer the mixture back into a skillet. Warm it over medium-low heat, covered, for about 5-7 minutes until everything is heated through.
Nutrition Facts
- Calories: 650
- Protein: 35g
- Fat: 25g
- Carbohydrates: 55g
- Fiber: 5g
- Sodium: 900mg
- Cholesterol: 90mg
Try More Ina Garten Recipes:
Ina Garten Summer Skillet With Clams Sausage And Corn
Description
This Ina Garten Summer Skillet With Clams, Sausage, And Corn from the Ina Garten “Go-To Dinners” cookbook is really one of the best seafood summer dishes ever. This skillet is made with clams, sausage, corn, tomatoes, and spices. It takes only about 20 minutes to finish cooking. Served with Heirloom Tomatoes and Blue Cheese Salad or Fig & Ricotta Cake.
Ina Garten Summer Skillet With Clams Sausage And Corn Ingredients
How To Make Ina Garten Summer Skillet With Clams Sausage And Corn
- Make The Skillet Base: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until soft, about 4-5 minutes.
- Cook The Sausage: Add the sausage to the skillet. Break it into small pieces and cook until brown, about 6-8 minutes.
- Add Veggies and Season: Toss in the corn, diced tomatoes, red pepper flakes, salt, and black pepper. Stir and cook for 3 minutes.
- Pour Wine and Add Butter: Add 1/2 cup of white wine and scatter chunks of butter on top.
- Arrange The Clams: Place the clams in the skillet, hinged side down, fitting them close together.
- Boil and Simmer: Increase the heat to bring to a boil. Cover the skillet, lower the heat, and simmer until the clams open, about 8-12 minutes.
- Serve The Dish: Dish out into bowls, sprinkle with thin strips of basil, and serve hot with slices of French bread.
