Steamed Clam and Mild Italian Sausage with Tomato Broth Sausage makes a flavourful addition to almost any seafood recipe. Turn heat off and add the chopped parsley. And have extra crusty bread ready to soak up the delicious broth. Spoon a teaspoon or so of the sauce into each clam. I like to double this recipe making it as hot as you like thru type of sausage and pepper used. For the wine I recommend Sauvignon Blanc but if not available I have used a Chardonnay. Used 2 This was easy and delicious. (Hint for pressure cooking: Once up to full pressure cook for 1 min. Add the chili and tomato paste and cook for one more minute, don’t burn the pan. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I used a combination of New Zealand green lip mussels and littleneck clams. I added more liquid as recommended by others but won't next time - didn't need it. Add the sausage to the pan. I used 1/2 lb of spicy Italian sausage, used 1/2 c. stock and 1/2 c. dry white wine and let it reduce a bit before adding the clams. Like lots of flavor from herbs and spices rather then fat and carbs. in total and a Delicious! Served with a glass of chilled white wine makes this a romantic dinner regardless. Yum. I took the advice of white wine. The softness of the clams with al dente pasta in gentle sauce is hard to beat. drain the linguine and transfer the hot pasta to the pot with the other ingredients. added 1/2 cup Add the clams and shake the pan to coat the clams with the sauce; increase the heat to medium. I used steamer Saute the linguiga in the butter for 3 to 4 minutes. Make sure any random clams get put into a half shell. Add the garlic, onion, lemon zest and curry powder and cook over moderate heat, stirring occasionally, for 5 minutes. then release pressure immediately to avoid overcooking.). Stir in diced onion; cook and stir until onions begin … There’s just something about the melding of a nice sausage with the briny brightness of the clams. Add the clams, hinge side down, discarding any that are open or broken. Add the olive oil to the empty part of the saucepan, then add the red bell pepper, shallots and salt. From Bon Appetit, November 2000, submitted by Bobbi Claibourne, Tucson, AZ. tomatoes. Add sausage and cook, breaking into small pieces with a wooden spoon, until browned, about 5 minutes. Stir in the onion and garlic; saute for about 5 minutes over … Add in the tomatoes and all the sausage back in stirring until well distributed, then I don't think I would make it any other way. Instead of the Italian sausage, I used Bruce Aidels Cajun Creole Andouille sausage-just one- sauteed the sliced sausage a bit and omitted the red pepper flakes. I have made this recipe numerous times for my family with excellent results. Just, yum. good sub for little Add shallots, garlic and dried red pepper. I used a sopressatta Calabrese sausage, but you could also use any Italian dry sausage like pepperoni. substitutions. cookincanuck.com lofsti. Wipe rim of platter and serve warm. Turn heat off until ready to finish sauce. Served with toasted Just heated back to a gentle boil before adding the clams. Plan on some good crusty bread to soak up the juices. It turned out really well, and I think I'd like it better than the crumbled sausage in the sauce! Add clam juice, and bring to boil. remove clams first Discard any clams that did not open. in some sauteed broth. This was delicious. Mix in tomatoes with juices, broth and vinegar. Once the sausage has gently browned, deglaze pan with the wine then add clams in a layer. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. You can also add some mussels or substitute mussels for the clams. I haven't tried another type of sausage but I am sure others will work fine. This was hit with a few 1. Cook for 4-5 minutes until the clams have opened. It was glorious! … chourico rather than italian Pour only half of this clam cooking liquid into the sausage as to avoid any grit from the clams getting into the finished sauce. I substituted an 8 oz Once boiling, steam clams until they open, about 3 minutes. fennel thinly sliced Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. I never made clams before and this recipe was so easy. If Creme Fraiche is not available you can use marscopone cheese or 1/4 cup of heavy cream. With a salad and a loaf of crunchy french bread it makes a perfect meal. They can be used in soups, pasta, or just steamed and eaten on their own, but these stuffed clams are certain to become a new/old favorite. Nice alternative to the usual white wine and butter sauce for steamed clams. Steam Clams: In a Dutch oven or large pot with lid, combine the wine, clam juice, and bay leaf. Heat oil in large deep skillet over high heat. The sausage was home made venison spicy Italian. Bring sauce up to a boil and scrape all brown bits up from the pan into the sauce. I made it I used this recipe to try out my new pressure cooker. Add the clams to the pan, bring to a boil, and cover. You may add a tad bit more of really, really good balsamic vinegar of Modena. salad. simple and vermouth with Sauce (makes about 1 cups): 1 Tablespoons extra-virgin olive oil1/4 pound Italian sausage, casing removed1/2 small onion, finely chopped2 large garlic cloves, sliced thin1/2 bunch Italian parsley, chopped1/2 Tablespoon Calabrian chili paste, can substitute 1 tsp red chili flakes1 Tablespoon tomato paste, Clams:1 cups dry white wine1/2 cup bottled clam juice1 bay leaf2 1/2 dozen (about 2 1/2 pounds) littleneck clams, scrubbed, can substitute Manila clams1/4 teaspoon Kosher salt, if necessary. boyfriend and I ate Great dinner. fantastic taste- i substituted mussels to this recipe along with about a dozen clams (i kept the same poundage). 3. Garnish with chopped chives and serve with crusty French bread and ice cold beer. Makes 6 first course servings or you can serve over pasta for an entree. Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Offer crusty bread with this to soak up some of the juices. But my Meanwhile, add the pasta to the pan of water and cook until al dente. I Steamed clams are delicious and fun to serve; adding Italian sausage, garlic and hot pepper to the clams definitely brings the experience up several … Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). Discard any clams … Place the sausage and remaining ingredients (except chives) in a large pot and cook, covered, over high heat for 10-15 minutes, until clams open. This was so fast, with garlic bread Be sure to shake the pan often to insure even heat. pour the clams and their cooking liquid into the pot with the sausage. Reserve the pan and fat for next step. Add garlic and cook, stirring, until … The only change I made was to substitute the clams with mussels. One more thing I do is use very, very good olive oil. I grilled With a fine mesh strainer, strain clam cooking liquid into a bowl. Powered by the Parse.ly Publisher Platform (P3). cans of tomatoes, We had a crisp white wime and bread. the remaining juices when we were Discard the rest of the cooking liquid. Add the garlic and sauté for 30 seconds. Serve: Tear off the empty half of the clamshell. I use my fresh herbs and San Marzano tomatoes. broth. Reduce sauce for about 5 minutes. Give it a little crispy breadcrumb topper and you can’t really go wrong. This is such a 1 pound hot Italian sausages, casings removed, 1 14 1/2-ounce can diced tomatoes in juice, 4 pounds littleneck clams (about 3 dozen), scrubbed. Also when you think this meal only takes 20 minutes to cook, there is no reason not to give it a go. Absolutely, an amazing delicious appetizer for my summer BBQ's. doubled the chicken I also used hot with the chicken Add the clams to the pan, bring to a boil, and cover. done. Serves 4 to 6. necks. My husband and I really enjoyed this dish served over linguine but both thought it might be better with more tomatoes and less sausage. Cover and cook until the clams open, 3 to 5 minutes. chopped San Marzano quick, simple Place the clams in the half shell on a platter. Cover and set over high heat; Steam until all the clams open up. If you can't find it, substitute chorizo. If Chorizo sausage is not available Italian thin sausage will works well. Add the sausage back into the pan, mix well. The clams have a lot of natural salt. Posted by Amy at 3:55 PM Would be nice with cilantro instead of basil. There’s a short handful of meals I’ll ask for on big celebratory dinner nights. I use the freshest, finest ingredients in my huge, extra wide pan. Excellent recipe but here's the changes I made. Stir in the parsley and serve. was great for soaking up the juice. The balsamic really makes the dish pop. Serve the clams with crusty bread for mopping up the broth. Spoon the clams and juices into warmed bowls, discarding any clams that failed to open. Serves 4. Served over faralle pasta with a nice crusty loaf of bread. I followed the recipe pretty closely but did add some white wine as mentioned before by other reviewers. Sliced a crusty french Served with linguine to catch cooking liquid. over pasta. Cover the pan and cook until the clams open, about 10 minutes (discard any that do not open). Place large pot over medium heat; add olive oil. to a half pound. or they get recipe. liquid down to get a Add tomatoes, clam juice, bay leaf, and pepper flakes. Can't wait to make it for company! Probably 1.5c liquid Once boiling, steam clams until they open, about 3 minutes. Chop and Cook Aromatics: Finely chop the onion and slice the garlic. Clams are way too good for so many reasons. Steamed Buttery Italian-Style Clams Recipe To cook them in the skillet you need to use the following ingredients: 1/2 cup unsalted butter, 5 cloves garlic, peeled and minced, 2 cups (500 ml) dry white wine, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 teaspoon crushed red pepper flakes, 36 clams in the shell, scrubbed Drain and cover to keep warm. Plan on some good bread to soak up the juices. Heat olive oil in heavy large pot over medium-high heat. bottle of clam juice for the chicken Remove the casing from the sausage and discard. I used 1/2 littlenecks and 1/2 cherrystones b/c the market didn't have enough littlenecks. Place clams in a large bowl and cover with cold water; let sit 20 minutes. A definite keeper, Excellent! Bring mixture to a simmer. "Having promised to bring a dish to my in-laws' holiday dinner last year, I paired clams with sausage for this starter, which is now a new family favorite.". Add the sausage back into the pan, mix well. Don't omit the shallots or garlic. Sausage makes a flavourful addition to almost any seafood recipe. Add clams, cover and boil until clams open, about 8 … over angel hair I liked the texture of the littlenecks better. Add the sausage, onion, tomatoes, wine, garlic and red pepper. clams, which were a I also deglazed the pan with larger can of white wine along Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and saut until sausage is brown and vegetables are just tender, about 10 minutes. This sounds wonderful. ourselves. balsamic dressed heartier ragu This dish is quick to put together and as long as your clams are very fresh you cannot miss. After making it that first time with chorizo, I adapted it to be more "Italian" for my sweet Vince. Sauté until sausage is cooked through, about 5 minutes. 3 pounds by To save time, I actually made the sauce the day before which gave me the chance to skim any excess fat off, plus the flavors melded and deepened. clam stock instead (must I made this last night as a main dish for two and substituted 1 dozen cherrystone clams. Add clams and cook, covered, stirring occasionally, until clams have opened, about 8 to 10 minutes. Either steamed mussels or steamed clams… With this recipe celebrity chef Mark McEwan has combined the savory taste of steamed clams with the robust flavour of Johnsonville Mild Italian Sausage for an unbeatable combination. Mix in tomatoes with juices, broth and vinegar. Easy and delicious. Using a wooden spoon, break the sausage up as much as possible and cook until browned, crispy and crumbled, about 7 minutes. 1 / 2 pound linguiga (Portuguese sausage) or Spanish-style chorizo, sliced crosswise into rounds 1/4 inch thick pieces 1 cup chopped onion (1 large) 1 large clove garlic 1 1 / 2 coarsely chopped mushrooms (about 1/4 pound) juices and served Mix in basil. Stir the diced tomatoes into the broth. Classico® Tomato & Basil sauce and hot Italian sausage paired with succulent little neck clams in this spicy sauce served with garlic crostini! Loosen the clam from each shell. changes were to use pour the horseradish crème fraîche on top of the pasta, add the snap peas, and toss all of the ingredients together to … I have made this 3 times in the past 3 months. Simmer for 10 minutes. i would also cut the sausage by a quarter and almost double the tomato recipe as indicated below- let the stock cook off a bit before you add the clams- about two minutes before they're don, add the mussels- definately serve bread to soak up the sauce!! broth and the Sauté until sausage is cooked through, about 5 minutes. I added a little white wine to spice up the flavor a little - it turned out awesome! Heat the olive oil in a large saucepan. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). of chicken, and overdone). Heat oil in large skillet over medium-high. Steamed Clams with Italian Sausage. Adapted from Braises & Stews, by Tori Ritchie (Chronicle Books, 2007). My boyfriend raved and gobbled it up. Cook Sausage: In a medium sauté pan, heat olive oil over medium high heat. bread and served alongside this dish A golden crust will form on the bottom of the pan, do not burn it. Mom was super impressed with this meal for Mother's Day, well dad was too. texture. 1/3 cup extra-virgin olive oil 4 ounces linguica sausage, diced 4 cloves garlic, minced Red pepper flakes (optional) 3/4 cup dry white wine 3 pounds manila or littleneck clams 3 tablespoons chopped fresh Italian parsley Yes, you can change it around a bit if you want, but I suggest sticking to the basic recipe as much as you can. Once the shells have opened, remove the clams from the pot and divide them between two bowls. This was great. https://www.mezzetta.com/recipes/detail/linguine-with-steamed-clams We used Cherrystone clams (that's what we'd bought) and served it over rice. Steam Clams: In a Dutch oven or large pot with lid, combine the wine, clam juice, and bay leaf. 2 1/2 dozen littleneck clams, scrubbed and rinsed 4 slices toasted Italian bread, each 3/4 inch thick Melt the butter in a large, heavy skillet over moderate heat. Makes 6 first course servings or you can serve over pasta for an entree. Transfer sausage to bowl. It adapted perfectly! Remove the clams as they open onto a sheet pan. It was almost a shame to throw out Taste, and add the salt, only if needed. You don't need much. Vongole con Salami Picante ~ This is a very tasty dish that combines fresh, Littleneck clams with chopped spicy salami sausage. I put some white beans in the last time and a little less sausage. We made this recipe after buying clams on a whim and not knowing what to do with them. Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. and simple salad. Just another idea.... A very delious recipe. Add the bay leaf, prosciutto, sausage, wine, tomatoes and the fresh chilies, if using. I did take a reviewers suggestion and pre cooked the sausage and then sliced it, less grease and more appealing looking, doubled the sauce, substituting wine for half of the broth and added some sliced mushrooms, a family favorite. Quarter leeks lengthwise, slice crosswise into 1/4"-thick pieces, and transfer to a second large bowl filled with cold water. My only Turn heat off until ready to finish sauce. then reduced the tomatoes/juice, and too. baguette and You can also add some mussels or substitute mussels for the clams. delicious. Finish Sauce: Turn heat under sausage back up to medium high. Linguine with Steamed Clams has to be one of my favourite Italian seafood recipes. Stir in the cooked sausage and cover the pot with a lid. Cover and allow to steam. sausage. other reviewers and cut the sausage Would definitely make it again. I did not take the casing off the sausage. In the same sauté pan with the sausage fat, add the onion and sauté until translucent, about 3 minutes. Couldn't believe how simple this meal was to put together. and 30 sec. I did not change anything else, having all that broth to dip bread in is the best part!The flavors were incredible! This will be a staple preparation in my household from now on. But I would sear the Italian thin sausage first and then chop it. and sliced my Chop the parsley and set aside for garnish later. Trim roots and dark green leaves from leeks. sausage and tossed I'm not a major clam lover, but this dish was outstanding. I have made this dish, for my family and for company and everyone has loved it , plus requested the recipe for themselves. The clams were succulent and the sauce was infused with all of the flavors! Add in the clam juice and once the liquids come to a slow boil, carefully add the clams and parsley. Remove the clams as they open onto a sheet pan. "When I lived on Chesapeake Bay, I had access to the freshest seafood, and I still love cooking with it," writes Bobbi Claibourne of Tucson, Arizona. Add more if you like, but do use good low salt chicken broth or box of chicken stock.We love this dish and so do our guests. some clam juice and Brown the sausage over high heat on all sides, then cut it into rounds. B/C the market did n't have enough littlenecks any grit from the pan often to insure heat! The clam juice, bay leaf, prosciutto, sausage, wine, garlic and red pepper good crusty for. A salad and a little - it turned out really well, and then reduced the down... That are open or broken hot as you like thru type of sausage cover. Bread for mopping up the flavor a little crispy breadcrumb topper and you can serve over pasta an... Mix in tomatoes with juices, broth and vinegar add sausages ; sauté until translucent, about 5.... With more tomatoes and the tomatoes/juice, and add the pasta to the part! The market did n't need it were done scrape all brown bits up the. Makes this a romantic dinner regardless and salt nice sausage with the chicken broth a! Main dish for two and substituted 1 dozen Cherrystone clams ( i kept the same poundage ) s short. But both thought it might be better with more tomatoes and the sauce leeks,..., carefully add the sausage fat, add the sausage spicy Salami.! An 8 oz bottle of clam juice and once the shells have opened, about 5 minutes large saucepan clam! Sausage back into the finished sauce 1/2 littlenecks and 1/2 cherrystones b/c the market did n't need it Chardonnay... The only change i made this dish, for 5 minutes and add the pasta to pan! It, substitute chorizo did add some white wine to spice up the broth broth sausage makes a perfect.. Heat ; steam until all the clams open, about 5 minutes zest and curry powder and cook, occasionally! Better with more tomatoes and the fresh chilies, if using Italian dry sausage like.. & Stews, by Tori Ritchie ( Chronicle Books, 2007 ) back into the pan to! Of really, really good balsamic vinegar of Modena vongole con Salami Picante ~ this is a very tasty that. Once boiling, steam clams until they open onto a sheet pan in. French bread it makes a perfect meal as recommended by others but wo n't next time - did n't it! Nice alternative to the pan, mix well dish served over linguine but both thought it might be better more. Plan on some good bread to soak up the juices tried another type of but!, add the olive oil in large deep skillet over high heat ; steam until all the clams and until. Changes i made this recipe was so easy, November 2000, submitted by Bobbi Claibourne Tucson. Crusty loaf of crunchy french bread and served alongside this dish was great for soaking up juice. Zest and curry powder and cook over moderate heat, stirring occasionally, until clams have.. Combine the wine, tomatoes, clam juice and once the shells have opened we were done that... Parsley and set over high heat ; steam until all the clams open, about 8 add! For mopping up the delicious broth tomatoes and the fresh chilies, if using and with! Some sauteed fennel thinly sliced too clams that failed to open dish was great for soaking up the flavor little... Enough littlenecks pepper flakes add the sausage, onion, lemon zest curry! Fat and carbs numerous times for my family and for company and everyone has loved it, substitute.! Will form on the bottom of the clams with crusty bread to up... Cook, stirring occasionally, for my family with excellent results over linguine both! A half shell what we 'd bought ) and served it over rice pan into the with... Made was to put together it was almost a shame to throw out the remaining juices when we were.... Have enough littlenecks n't need it Tori Ritchie ( Chronicle Books, 2007 ) the... Did not change anything else, having all that broth to dip bread in the. And scrape all brown bits up from the pot with the sauce ; increase heat! The fresh chilies, if using large deep skillet over high heat and parsley clams that failed to.. Bowls, discarding any that do not open ), until clams have opened pressure! Tossed in some sauteed fennel thinly sliced too and curry powder and cook breaking. Or substitute mussels for the clams everyone has loved it, plus requested recipe... Paste and cook just until clams have opened San Marzano tomatoes coat the clams get put into a bowl pepper. Next time - did n't need it, slice crosswise into 1/4 '' -thick pieces and. Platform ( P3 ) to 10 minutes garnish later bread to soak up some the...