{Nourish} Littleneck “Clam Boil” with Chorizo Chicken Sausage and Potato

COOK_clamsGrowing up, one of my fondest memories was spending weekends at our local pool. A few nights each summer we would gather around a picnic table to enjoy a quintessential summer dinner! My dad would grill up hot dogs and hamburgers and on a few special nights we had a clam boil! We would help him shuck the corn (I would always freak out over the worms) and fill the mesh sacks with clams, potatoes, sausage and more. He would boil the bags in a large pot that sat next to the corn on the hot grill. This will always scream summer to me. As I got older I began making variations of this festive summer dish and it never disappointment. Food can evoke such powerful memories and this recipe always reminds me of my youth. I love that I am  able to share my childhood  food memories with Hudson! He has prepared clams with me many a time! I hope you enjoy this dish as much as I do. Oh, and remember that corn and tomato salad we cooked up on the blog yesterday? I love using it as a topping to this dish–the play on cold and hot, soft and crunchy is truly divine! Don’t forget to grab a crusty loaf of bread as you wont want to miss out on soaking up the juices in the pot as you enjoy these last few weeks of summer!


 {photo credit} Madison Carroll

Clam, Sausage & Potato "Boil"
Serves 6
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  1. 2 tablespoons extra-virgin olive oil
  2. 2 cloves garlic, roughly chopped
  3. 1 1/2 cup yellow onion, diced
  4. 1 tablespoon tomato paste
  5. 1/4 cup fresh oregano, chopped
  6. 1 teaspoon smoked paprika
  7. 1/2 pound chorizo chicken sausage, removed from casings
  8. 2 cups of seafood stock
  9. 6 small potatoes, cut into 1/2" cubes
  10. 2 dozen clams, scrubbed
  1. In a large pot add the onion, garlic and olive oil. Saute for 2-3 minutes to soften.
  2. Add the chicken sausage, breaking it up with a wooden spoon as it browns; 3-5 minutes.
  3. Add the tomato paste and smoked paprika and saute, stirring, for 1 minute.
  4. Add the seafood stock and potatoes and simmer, covered for 10-15 minutes or until the potatoes are tender but firm.
  5. Add the clams, cover and cook over medium high heat for 8-10 minutes (stirring once to help the clam open).
  6. Once the clams are open, add the oregano, toss to combine and serve Immediately.
Katie Cavuto https://katiecavuto.com/

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