Recipe: Rhode Island Clambake in a Bowl

RHODE ISLAND CLAMBAKE IN A BOWL

4 tablespoons butter
1 medium onion
1 pound smoked sausage, mild or spicy, quartered and cut into small chunks
3 medium red potatoes, cut into 1/2-inch cubes (3-4 cups)
2 cups dry white wine
2 cups water or 1 cup clam juice with 1 cup water
1 (16 ounce) package frozen corn, thawed
Kosher salt
4 dozen cherrystone clams, rinsed and soaked in ice water
For serving:
Chopped fresh parsley
lemon slices
hot pepper sauce
warm French bread

Melt the butter in a large Dutch oven or heavy soup pot with a lid. Add the onion and cook over medium heat until softened, 5-7 minutes.

While the onion cooks, brown the sausage in a large skillet.

Add the sausage, potatoes, wine and water to the onion. Bring the broth to a boil over high heat. Reduce the heat and simmer, partially covered until the potatoes are just tender, 20-30 minutes.

Stir in the corn and bring to a boil. Season the broth lightly with salt to taste. Reduce the heat, add the clams and cover the pot. Simmer until the clams open - 5-7 minutes. Discard any clams that don't open.

Spoon the stew into large bowls and top with parsley, with lemon slices, hot pepper sauce and warm French bread.

Makes 6 servings
Source: Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather by Mindy Merrell and R. B. Quinn