Heat the olive oil in a medium saute pan over medium heat. Add the crushed garlic cloves until toasted and fragrant but not browned, less than 1 minute.
Add the Italian sausage and cook until browned, stirring and breaking up into small chunks as it cooks.
Once the sausage is browned, add the clams, white wine, pomodoro sauce and clam stock. Cover the pan and steam until the clams open, 4 to 5 minutes, then lower the heat, add the butter and toss or stir constantly to emulsify.
Brush both sides of the garlic sourdough or other bread with olive oil and toast on the grill or grill pan until hot and marked.
Place the clams and sauce in shallow bowls and garnish with chopped parsley, a drizzle of olive oil and grilled garlic sourdough.
This dish is simple but is benefited by using fresh, local products whenever possible, specifically the clams but also the bread, sausage and pomodoro sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.