• 4 doz. littleneck clams
  • 1 TBLS flour
  • 1 TBLS olive oil
  • 3 hot sausage links
  • 1 shallot, minced
  • 5 garlic cloves, minced
  • few dashes of McCormick crushed red pepper
  • 1 pint cherry tomatoes, halved
  • 1 1/2 bottles clam juice
  • 5 to 6 oz. Sambuca
  • 1 C heavy whipping cream
  • fresh basil, chiffonade
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SO…what is not to love about clams in Sambuca…in cream?? This is a super easy recipe…you can also use this recipe for mussels…I would probably forgo the sausage and keep everything else exactly the same!

This recipe for Clams in Sambuca Sausage Cream 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.

Clams in Sambucca Sausage Cream

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/sweet taste. Add the fresh basil.

Stir the sauce and allow the cream to warm up…about four minutes. Add the clams back in to the sauce and allow them to heat up for about a minute or so

You can eat these alone with crusty bread or on top of your favorite pasta. ENJOY!

Clams in Sambucca Sausage Cream Sauce

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