Chef Paula Agganis, Paula’s at Courtland Club, Providence
This dish brings together some of my favorite ingredients from both Rhode Island and my Greek-American upbringing. While many recipes pair clams with chorizo, I reach for Greek loukaniko instead. Growing up, the sausage came from Old Neighborhood Foods in Lynn, Massachusetts, where my mother worked for decades.
Clams, Chickpeas & Loukaniko
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for serving
- 8 ounces loukaniko (Greek sausage) sliced into ½-inch pieces
- 1 shallot thinly sliced
- 1 tablespoon tomato paste
- 1 teaspoon coriander seeds lightly crushed
- 1 teaspoon fennel seeds lightly crushed
- ¼ teaspoon red pepper flakes
- 1 (15-ounce) can chickpeas drained and rinsed
- ½ cup dry white wine or ¼ cup Arak
- 2 pounds littleneck clams scrubbed
- 2 tablespoons cold unsalted butter cubed
- ½ cup tender herbs such as parsley, dill and mint, plus more for garnish
- Kosher salt such as Diamond Crystal
- Grilled sourdough bread for serving, optional
Notes
Heat the olive oil in a large pot or deep sauté pan over medium heat. Add the loukaniko and cook until lightly browned and beginning to render its fat, about 4 to 5 minutes.
Add the shallot and cook until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook, stirring frequently, until it darkens slightly and begins to caramelize, about 1 to 2 minutes. Add the coriander seeds, fennel seeds and red pepper flakes and bloom until fragrant, about 30 seconds more.
Add the chickpeas and white wine or Arak. Bring to a simmer and cook for 2 to 3 minutes, allowing the liquid to reduce slightly.
Add the clams and cover the pot. Cook until the clams have opened, 5 to 8 minutes. Discard any that remain closed.
Remove the pot from the heat. Add the cold butter and swirl until melted and emulsified into the broth. Stir in the herbs and a generous squeeze of lemon juice. Taste and adjust seasoning as needed.
Serve immediately with grilled bread for soaking up the broth. I like to scatter a few extra herbs over the top just before bringing it to the table.
