4 tablespoons DaVinci® Extra Virgin Olive Oil
½ pound spicy Italian sausage, out of the casing
4 tablespoons shallots, chopped
1 cup fresh tomatoes, peeled and chopped, or cherry tomatoes cut in half
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
3 cloves garlic, chopped
¼ teaspoon red pepper flakes
2 pounds fresh Manila clams
½ cup Chardonnay
½ cup chicken stock
2 tablespoons softened butter
Pour the olive oil into a large pot and cook over high heat for about 1 minute until it starts to sizzle.
Add the sausage meat, reduce the heat to medium-high, and cook for 1 to 2 minutes, stirring well and breaking the meat into smaller pieces with the back of your stirring spoon.
Add the shallots and cook 1 more minute, stirring well. Add the tomatoes and cook 1 more minute, stirring well. Add the fresh herbs, garlic and red pepper flakes, and cook, stirring well, for 1 more minute, then add the clams.
Add the wine, bring to a boil over high heat, and cook for 2 minutes. Add the chicken stock, bring to a boil, and cook for 5 minutes until all the clams have opened.
Using a slotted spoon, remove the clams to a stainless-steel bowl and cover to keep warm. Discard any clams that have not opened.
Reduce the sauce left in the pan by a third, cooking over high heat for 2 to 3 more minutes. Turn off the heat and add the softened butter, stirring well until it melts completely into the sauce.
Serve the clams on individual plates and pour the sauce on top of each serving. Serve with plenty of bread on the side.