Summer Switch Up

I have a confession to make. This New Englander has never been to a clambake. It's sad, really. I mean what's not to love about clams, sausage and all the trimmings cooked up and served right on the beach - one of my favorite places?

I was really jonesing for all of the components of a clambake, but I didn't want to cook up everything individually just to serve myself. I was in the grocery store one afternoon, not knowing what to make for dinner, and I passed the seafood counter, eyeing the stuffed clams. That's when it hit me -- I have sausage in the freezer! I know you're wondering, where is she going with this? Random recipe ideas just hit me like that and I run with them. And I run far sometimes. Enter a deconstructed clambake in hash form. Oh yes. Why didn't I think of this sooner?

Clambake Hash
Makes 1 serving

3 frozen stuffed clams
1 link pre-cooked sausage, cut into chunks (I used leftover spicy Lamb sausage)
2 Cippolini onions, peeled
Olive oil
1 Yukon gold potato, cut into chunks
Sweet corn

Preheat the oven to 400 degrees. Prepare a baking sheet with foil.

Drizzle the onions with olive oil and roast along side the clams and sausage for 15-20 minutes, or until all items are cooked through.

Meanwhile, place the potato into a pot of water and bring to a boil. Cook until fork tender.

Place all ingredients into a fry pan and saute until the potato and stuffed clams have crisped up.

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