Spicy Braised Clams With Sausage And Corn

• 1 teaspoon olive oil
• 8 ounces turkey Italian sausage
• 3 garlic cloves, thinly sliced
• 1 thinly sliced seeded jalapeno pepper
• 1/2 cup dry white wine
• 3 cups chopped fresh plum tomato (about 4 tomatoes)
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh basil, divided
• 1/8 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups fresh corn kernels (about 2 ears)
• 1 1/2 pounds littleneck clams

1. Heat oil in a large Dutch oven over medium heat. Remove casings from sausage. Add sausage to pan; cook 4 minutes, stirring to crumble. Add garlic and jalapeno; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in tomato, oregano, 1 tablespoon basil, salt, and black pepper; bring mixture to a simmer. Cover and cook 10 minutes, stirring occasionally. Stir in corn; cover and cook 2 minutes.
2. Increase heat to medium-high; stir in clams. Cover and cook 5 minutes or until clams open; discard any unopened shells. Divide mixture evenly among 4 bowls; sprinkle with remaining 1 tablespoon basil.

olive oil, turkey italian sausage, garlic, pepper, white wine, fresh plum tomato, fresh oregano, fresh basil, kosher salt, freshly ground black pepper, corn kernels, littleneck clams

Taken from www.myrecipes.com/recipe/spicy-braised-clams-with-sausage-corn (may not work)