and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Chef Brian Ruffner of Jo's American Bistro shares this Steamed Italian-Style Littleneck Clams dish. This recipe is great for Christmas Eve, especially if you are preparing the traditional Feast of the Seven Fishes dinner, also called La Vigilia in Italian-American homes. You can just omit the sausage.

Check out the full recipe and video below:

Steamed Italian-Style Littleneck Clams

- 24 littleneck clams, 2-3 pounds

- 1 tablespoon olive oil

- 2 tablespoons minced garlic

- 1 cup Spanish onion, medium diced

- 1 cup red bell pepper, medium diced

- 2 tablespoons dried basil

- 1 teaspoon dried oregano

- 1 pound mild Italian sausage

- 2 cups white wine

- 6 ounces unsalted butter

Wash clams thoroughly three times.

In a large saute pan, saute the garlic in olive oil until golden brown and aromatic. Add the onion and saute until translucent. Add the basil and oregano.

Add the peppers and sausage and stir constantly to break down the sausage into small pieces.

Add the wine and bring to a boil. Add the clams and wait for them to pop open. This should take about six minutes.

Add the butter to finish.

Serve six clams per person.

Prep Time: 15–20 minutes

Cook Time: 10–12 minutes

Serves: 4