SO, what is not to love about my recipe Clams with Sausage? How about adding in a few splashes of Sambuca and cream. This is a super easy recipe for Clams in a Sambuca Cream Sauce. You can also use this recipe for mussels. I decided to forgo the sausage and keep everything else exactly the same!
This recipe has amazing flavor and can be used with clams, mussels, shrimp or a combination of all three. This dish, even though it looks sophisticated and complicated, is super easy and quick! It’s hard to get a quality dish like this in a restaurant for the price.
If you are local to Charlotte, go grab your fresh shellfish at The Carolina Meat & Fish Co.
Soak the clams in a mixture of water and flour for about five to ten minutes. The clams will ingest the flour and spit it out along with any dirt. Rinse.
In a deep pan, add the olive oil and sausage. Break up and brown. When the sausage is almost browned, add the shallots, garlic and a few dashes of crushed red pepper. Add the cherry tomatoes and allow to cook down for about five minutes.
Add the clam juice along with the Sambuca. Increase the heat and allow the sauce to come to just under a boil. Add the clams and place lid.
Have a bowl handy to remove the clams as they open…discard any clams that do not open. Once all clams have opened and been removed, reduce the heat to medium and add the heavy whipping cream.
Taste the sauce. You may need to add a touch more Sambuca or cream. Sauce should have somewhat of a spicy and sweet taste. Add the fresh basil. Stir the sauce and allow the cream to warm up for about four minutes. Add the clams back in to the sauce and allow them to heat up for about a minute or so.
Serve these Clams with Sambuca Cream with tons of crusty bread. ENJOY!
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