Smoky Clams and Fregola

smoky clams and fregola
Photo: Ryan Liebe
Prep Time:
50 mins
Total Time:
1 hrs 30 mins
8 to 10 Serves

The diminutive Sardinian pasta known as fregola soaks up the delicious broth that results from steaming together fresh clams, andouille sausage, and corn in this company-worthy one-pot dinner.


  • Fine sea salt, for purging clams

  • 4 pounds littleneck clams (about 40), scrubbed

  • 1 ½ cups fregola (available at gourmet markets) or pearled couscous

  • Kosher salt and freshly ground pepper

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 2 tablespoons unsalted butter

  • 4 cloves garlic, thinly sliced (1 tablespoon)

  • 1 Fresno chile, thinly sliced (2 tablespoons)

  • 1 cup dry white wine, such as Sauvignon Blanc

  • 4 links andouille sausage (12 ounces), cut into 1 ½-inch pieces

  • 3 ears corn, shucked and cut into 1 ½-inch rounds

  • ½ cup packed cilantro leaves, roughly chopped

  • Lime wedges and hot sauce, for serving


  1. In a large bowl, stir 2 tablespoons sea salt into 8 cups cool water. Add clams; let stand 30 minutes, then drain and rinse. Meanwhile, cook fregola in a large pot of salted boiling water until al dente, 8 to 10 minutes. Drain; drizzle with oil. Wipe out pot.

  2. In same pot, heat 1 tablespoon each oil and butter over medium-high. Add garlic and chile; cook, stirring, until fragrant, 1 to 2 minutes. Stir in wine, 1/2 cup water, clams, sausage, and corn. Bring to a boil, then reduce heat to medium, cover, and cook, stirring occasionally, 12 to 16 minutes, transferring clams as they open to a covered bowl. Transfer corn and sausage to bowl once all clams are open. Stir remaining 1 tablespoon butter into broth; keep warm.

  3. Spoon fregola onto a platter and drizzle with half of warm broth; scatter some cilantro over. Top with clam mixture, then pour remaining broth over. Top with remaining cilantro, and serve with lime wedges and hot sauce.

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