Little Neck Clams with Sausage & Bean Broth


• 1 onion, chopped
• 4 cloves garlic
• Bacon Olive Oil
• 3/4 lb. your choice of sausage
• 1 can or 1 1/4 C. dried cannellini, Great Northern, or
your favorite heirloom beans, cooked and drained
• 3 C. white wine
• 2 C. of your favorite green (kale, spinach, etc)
• 3 dz. Littleneck clams, scrubbed

Preparation: In a deep skillet, sauté chopped onion in Smoky Bacon olive oil. When onion is about half-
way cooked, add garlic and sauté another minute. Add bacon and sausage and continue until they are
thoroughly cooked. Add beans and wine, bring to boil. Reduce heat to a simmer and add greens and clams. Cover and simmer until the clams open, about 5-8 minutes. Serve in shallow bowls with plenty of fresh, crusty bread.

**An original Carter & Cavero recipe adaptation from The Olive Tap