4 tablespoons extra-virgin olive oil
1 small yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
12 oz.
Applegate Farms Organic Andouille Sausage,
(cut crosswise into 1"-thick pieces)
1 1/2 teaspoons pimentón (smoky Spanish paprika)
1 pinch red pepper flakes
1 16-ounce can chickpeas, drained
2 14.5-ounce cans diced tomatoes
1 bunch fresh spinach, washed and trimmed
50 littleneck clams, scrubbed
Heat the oil in a large deep skillet over medium heat. Add the onions
and garlic and cook until the onions begin to soften, 2–3 minutes. Add
the sausages and cook until lightly browned all over, about 5 minutes.
Stir in the pimentón and red pepper flakes. Add the chickpeas and
tomatoes and stir to combine. Add the spinach and stir until the leaves
wilt. Nestle clams into the sauce and cover the skillet. Cook the stew
until all the clams open, discarding any shells that don't open, about
10 minutes. Baste the clams with the tomatoey sauce. Remove the skillet
from the heat. Let the stew rest, covered, for about 5 minutes before
serving.