This is one of my favorite appetizers EVER! I have been making it forever and honestly, could eat this almost everyday of my life. Want to make it as a meal…just add pasta…but truly, you will probably just stand by the bowl, like I did and drink in all of the goodness and dip mounds of bread in this amazing sauce. You will not believe the flavor you can get from such an easy and quick recipe…about 20 minutes!
If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. to gather up your fresh littleneck or middleneck clams!
Fill a bowl with water and add about a 1/2 of flour. Place the clams in the bowl and allow to soak for about five to ten minutes. The clams with ingest the flour and spit it out along with any dirt.
While the clams are soaking, heat up the olive oil in a deep pan. Add the sausage. Break up and brown. Rinse your clams and set back in fridge. Add the garlic and shallots to the pan and allow to cook for a few minutes.
Add in the cherry tomatoes, red pepper flakes and a pinch of kosher salt and black pepper. Allow the tomatoes to cook down for just a few minutes.
Add in the clam juice and white wine and allow to come to a fast simmer.
Add in the clams, cover and allow to steam open. Have a bowl reserved to the side so that you can remove the clams as they open. If after about five to seven minutes, the clams fail to open, remove and discard.
Once all of the clams have opened and have been removed from pan, add in the cannellini beans (I highly recommend using Bush’s) and allow to heat through…this will only take a few minutes. Pour finished sauce on top of the clams in the bowl and garnish with the fresh chopped parsley…ENJOY!
Serve with crusty bread to soak up all of this amazing sauce…I assure you, this will become one of your new favorites! Have a deep desire for more clam recipes? Check out a few of my other recipes using these beauties from the sea! SPAGHETTI AND CLAMS, CLAMS IN A RED CURRY COCONUT BROTH, CLAMS IN SAMBUCA CREAM, AND CLAMS OREGANATA!