- 1 Tbs. olive oil
- 1/4 kg. fresh pork Sausage
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 can (14 1/2 oz.) chopped tomatoes
- 1 Tbs. fish sauce (optional)
- 1 can (15 oz.) Chickpeas, drained and rinsed
- 24 small hard-shell clams, scrubbed
- 1/3 cup chopped fresh parsley
Directions:
- In a wide sauté pan or fry pan over medium-high heat, warm the olive oil and crumble in the sausage meat (discard the casings).
- Stir the sausage until it breaks up and starts to brown, then add the onion.
- Cook, stirring, until the sausage is browned and the onion is softened, about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the tomatoes, 1 cup water and the fish sauce, then add the chickpeas. Let it come to a boil, then reduce the heat, cover and simmer until the sauce thickens, about 15 minutes.
- Add the clams and shake the pan to coat the clams with the sauce; increase the heat to medium.
- Cover the pan and cook until the clams open, about 10 minutes (discard any that do not open). Stir in the parsley and serve.
- Serves 4 to 6.
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