This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Good crusty bread and Sauvignon Blanc.

This recipe would be wonderful with mussels in place of clams.

For a little something extra, use some Sauvignon Blanc in place of some, or all, of the stock and drink the rest!

Our meat shop makes its own bulk Italian sausage and chorizo as well as plenty of different links that would work wonderfully in this recipe.

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Steamed Clams with Spicy Sausage and Tomatoes


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  • 2 tablespoons olive oil
  • 1 pound spicy Italian sausage or chorizo (if using links, remove casings) or 8 ounces dried chorizo, linguisa or pepperoni, diced
  • 3 large shallots, minced
  • 4 large garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup low-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 4 pounds manila clams, well scrubbed
  • 1/2 cup chopped fresh basil
  • Salt and freshly ground black pepper


Heat oil in large, heavy-bottomed pot over medium-high heat. Add sausage, chorizo, pepperoni or linguisa. Sauté, crumbling as it cooks, until browned and almost cooked through (if using dry chorizo, pepperoni or linguisa just brown a bit).
Add shallots, garlic and pepper flakes. Sauté until shallots are translucent. Add tomatoes, broth and vinegar. Season with salt and pepper and return to a boil. Add clams. Cover and boil until clams open, about 5 minutes (discard any clams that do not open). Stir in basil and adjust seasoning to taste.
Serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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