- 12-18 littleneck clams, cleaned of sand
- 1/2 stick pepperoni or spicy chouriço
- Medium onion
- 2-3 cloves of garlic
- Olive oil
- Dry white wine or vermouth
Dice the sausage. Chop the onions finely. Slice the garlic. Heat the pan, and add oil.
Fry the sausage until it’s crispy. Add and sweat the onions. Add the garlic at some point. Experiment with before/after the onion sweating.
Deglaze with a splash of wine. Add more wine, and get it simmering.
Add the clams. Tuck them into the onion/sausage so that those aren’t on the bottom the whole time.
Cover the pan, and let it roll until all clams are opened.