As posted on Boston.com, adapted from Central Kitchen


Ingredients:

• 4 small links ( 3/4 pound) hot Italian sausage or 3/4 pound Portuguese sausage, diced or cut into marble-size pieces
• 1 small spring onion or yellow onion, thinly sliced
• 2 cloves garlic, finely chopped
• 20 littleneck clams, scrubbed
• 1 cup dry white wine
• 1 cup clam stock or bottled clam juice
• 4 ears fresh corn, kernels cut from cobs
  Salt, to taste (optional)
  Handful fresh basil, chopped
  

1. In a flameproof casserole large enough to hold all the clams and corn, brown the sausage, stirring often, for 8 minutes or until the fat begins to render. Add the onion and garlic. Cook, stirring, for 1 minute. Cover the skillet and continue cooking, stirring occasionally, for 8 minutes or until the sausage is cooked through and the onion is translucent. Remove them from the pan.
2. Add the clams, wine, stock to the pan. Cover and let the mixture come to a boil (watch it carefully as it can boil over). Lower the heat so the water is bubbling and let the clams cook for 3 minutes or until they start to open.
3. Add the corn and sausage mixture to the clams. Stir gently. Cook for 2 minutes or until the corn is cooked through (it should still be crisp).
4. Taste the broth for seasoning and add salt, if you like. Sprinkle with basil.