Dinner on Deadline

Here's a savory bowl that will keep you busy: detaching tender steamed clams from their shells, chewing bits of softened, garlicky sausage and spicy cabbage, slurping a delicious broth that is almost guaranteed to spot the shirt front of any eater whose chin is not directly over the plate. And don't forget the toasted bread for dipping. We found garlic sausage at Whole Foods Markets.

4 servings

30 to 40 littleneck clams

2 tablespoons unsalted butter

12 ounces to 1 pound fresh garlic sausage

8 ounces kimchi

4 ounces white wine, pale ale, no-salt-added chicken broth, or water

Toasted bread, for serving

1. Place the clams in a bowl of clean, cool water; swish them about for a minute or two, then rinse the clams and scrub them with a stiff brush under running water. Discard any that remain open when tapped with a finger.

2. Melt the butter in a large, heavy-bottomed saute pan or wok over medium heat.

3. Remove and discard the sausage casings. Pinch off pieces of sausage into the butter. Cook for about 6 minutes, stirring to break up the sausage, until it loses its raw look.

4. Meanwhile, puree half of the kimchi in a food processor until the chunks disappear. Coarsely chop the rest.

5. Add the clams to the pan or wok, stirring to incorporate, then add the liquid of your choice (wine, beer, broth or water). Cook, uncovered, for 2 minutes, then stir in the pureed kimchi and chopped kimchi. Increase the heat to high; cover and cook/steam for about 6 minutes or until the clams open.

6. Divide the mixture among wide, shallow bowls, discarding any clams that failed to open. Serve hot, with toasted bread.

Per serving (based on 4, with 12 ounces sausage): 390 calories, 21 g protein, 11 g carbohydrates, 26 g fat, 13 g saturated fat, 85 mg cholesterol, 1,140 mg sodium, 2 g dietary fiber, 5 g sugar