Vongole

Directions

1. 1
   Heat the extra virgin olive oil in a 12 inch heavy duty or cast iron saute pan over medium heat and add the sausage.
2. 2
   Saute slowly until the sausage begins to brown and caramelize slightly on the surface.
3. 3
   Add the garlic to the sausage mixture, stir and cook for a few minutes allowing the garlic to soften without browning.
4. 4
   Turn the heat up slightly , and immediately add the clams and white wine to the garlic and sausage allowing the wine to simmer and deglaze the pan.
5. 5
   Add chicken broth, and continue cooking over medium high heat, bringing the mixture to a steady simmer until all of the clam shells have opened.
6. 6
   Turn the heat to low and discard any clams that do not open.
7. 7
   Add the bits of butter to the pan and stir well into the mixture.
8. 8
   Taste and correct seasoning with freshly ground pepper, and sparingly with salt, if desired.
9. 9
   Top with croutons and finely chopped parsley and serve immediately in the hot skillet.