Ragout of Clam, Hominy, Squash and Lima Bean

Name: Ragout of Clam, Hominy, Squash and Lima Bean
Yield: 10 servings
Cuisine: Mediterranean
Ingredients: 1 pound hot Italian sausage, pricked with the tines of a fork; 60 littleneck clams; 4 medium onions, cut in half and sliced into thin half-moons; 2 medium heads Belgian endive, coarsely chopped; 2 tablespoons minced garlic; 1 Scotch bonnet pepper, seeded and chopped (optional); ¾ cup white wine; 2 ½ cups canned plum tomatoes, crushed with their juice; 1 stick unsalted butter, cut in 8 pieces; 1 cup dried lima beans, soaked over night; 1 small butternut squash, cut in half, seeded, peeled and cut in ¼-inch dice; 1 tablespoon minced fresh rosemary; 2 15-ounce cans hominy, drained; 1 teaspoon kosher salt, or to taste; Freshly ground black pepper to taste

By Molly O’Neill

Published January 10, 1998

Total Time: 2 hours 30 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Simmer Down

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Ingredients

Yield:10 servings

1 pound hot Italian sausage, pricked with the tines of a fork
60 littleneck clams
4 medium onions, cut in half and sliced into thin half-moons
2 medium heads Belgian endive, coarsely chopped
2 tablespoons minced garlic
1 Scotch bonnet pepper, seeded and chopped (optional)
¾ cup white wine
2 ½ cups canned plum tomatoes, crushed with their juice
1 stick unsalted butter, cut in 8 pieces
1 cup dried lima beans, soaked over night
1 small butternut squash, cut in half, seeded, peeled and cut in ¼-inch dice
1 tablespoon minced fresh rosemary
2 15-ounce cans hominy, drained
1 teaspoon kosher salt, or to taste
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 500 degrees. Bring 6 cups of water to a boil in a medium saucepan. Add the sausages and boil for 8 minutes. Drain and let cool. Cut the sausages into ¼-inch dice.
Step 2
Lay the clams in a roasting pan. Top with the sausage, onions, endive, garlic, Scotch bonnet pepper, wine, 1 cups tomatoes and butter. Bring to a boil on top of the stove, then roast in the oven for 8 minutes. Turn the clam mixture and roast for 5 to 10 minutes longer, or until the clams have opened. Remove the shells, reserve the clams and pour the remaining solids and liquid into a medium saucepan. Simmer for 10 minutes.
Step 3
Drain the lima beans and add them to the pot and simmer, covered, for 45 minutes, stirring occasionally. If the mixture begins to stick add cup water. Stir in half of the squash and the rosemary and simmer for 30 minutes. Add the remaining squash and tomatoes and the hominy. Simmer for 20 minutes. Stir in the reserved clams and simmer for 5 minutes. Season with salt and pepper and serve with polenta, couscous or rice.