Ingredients
- 2 tbsp extra virgin olive oil (for cooking sausage)
- ½ lb fresh Paleo friendly sausage*
- 1 large sweet onion, diced
- 4 roma tomatoes, seeded and diced
- 1 c frie roasted crushed tomatoes
- 4 cloves garlic, thinly sliced
- 1 tsp smoked paprika
- 1 tsp crushed red pepper
- 2 c sodium free chicken stock
- 3 dozen clams, scrubbed clean
- 4 tbsp Italian parsley, roughly chopped (reserved whole leaves for garnish)
- 3 tbsp olive oil
- 1 lemon, zested and juiced
Instructions
- For fresh sausages, brown links in cast iron pan on medium high heat. Cool and cut into 1/2 thick inch rounds.
- In a large high-sided sauté pan with a lid, heat oil over medium-high heat. Add sausage, cooking until it has let off some of its fat. 3 to 5 minutes.
- Add onions and cook until softened and fragrant. About 3 minutes.
- Add crushed and Roma tomatoes and cook for an additional 3-4 minutes.
- Next, add the garlic, paprika, and crushed red pepper and cook for 1 additional minute.
- Add the stock and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open after about 5 to 6 minutes. Discard any clams that don’t open.
- After the clams have opened, add the chopped parsley, remaining oil, lemon zest and juice.
- Plate the clams with plenty of the liquid and serve! Garnish with fresh parsley and lemon wedges.