Barefoot Contessa (en-US)

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Good olive oil
1½ cups small-diced yellow onion (1 large)
¾ pound sweet Italian sausage, casings removed
3 cups fresh corn kernels, cut off the cob (4 to 5 ears)
1 pound vine-ripened tomatoes, ½-inch diced
½ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
½ cup dry white wine, such as Pinot Grigio
2 tablespoons (¼ stick) unsalted butter, large-diced
32 fresh littleneck clams, scrubbed (see note)
3 tablespoons julienned fresh basil leaves
French bread, for serving

In a large (12-inch) cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté over medium-low for 4 to 5 minutes, stirring occasionally, until tender. Add the sausage, breaking it into bite-size pieces, and cook for 6 to 8 minutes, stirring occasionally, until the sausage is no longer pink.

Add the corn, tomatoes, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the skillet and sauté for 3 minutes. Pour in the wine and scatter the butter on top. Nestle the clams into the vegetable-and-sausage mixture, hinged sides down, in tight concentric circles. Bring to a boil, cover the skillet, lower the heat, and simmer for 8 to 12 minutes, just until the clams open.

Ladle into shallow bowls, sprinkle with the basil, and serve hot with the French bread.

To clean clams, soak them in a bowl of cool water for 15 minutes.

EASY

Summer Skillet with Clams, Sausage & Corn