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  • 1 50 ct. bag littleneck clams
  • 1 TBLS olive oil
  • 2 hot sausage links (casings removed)
  • 4 to 5 garlic cloves, minced
  • 1 small shallot, minced
  • 1 bottle clam juice
  • 1 C white wine
  • 1/2 carton cherry tomatoes, halved
  • pinch of red pepper flakes, optional
  • 1 can cannellini beans, rinsed and drained
  • fresh chopped parsley
  • kosher salt/pepper
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Clams with Sausage is by far one of my favorite appetizers EVER! I have been making it for years. Honestly, I could eat clams almost everyday of my life. Want to make as a meal? Serve it up with pasta. Either way, be sure to have loads of bread for dipping in this amazing sauce. You will not believe the flavor you will achieve from such a quick, and easy recipe. About twenty minutes from prep to plate!

If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. for fresh littleneck or middleneck clams!

a pot of clams with sausage


It’s super important to prep the clams before cooking. Fill a bowl with water. Add in a few tablespoons of flour. Place the clams in the bowl and allow to soak for about five to ten minutes. The clams will ingest the flour and spit it out along with any dirt.

Rinse the clams. Place back in fridge until ready to use.


While the clams are soaking, heat up the olive oil in a deep pan. Add the sausage. Break up and brown. Toss in the minced garlic and shallots. Allow to cook for a few minutes.

Add in the halved cherry tomatoes, red pepper flakes and a pinch of kosher salt and black pepper. Allow the tomatoes to cook down for just a few minutes.

cherry tomatoes and garlic in a pan

Pour in the clam juice and white wine and allow to come to a fast simmer. If you are feeding more than three to four people, I would consider doubling this recipe. Believe me, you will NOT have leftovers!

Gently add in the clams, cover and allow to steam open. Have a bowl reserved to the side so that you can remove the clams as they open. Doing this will ensure that the clams do no overcook and become “chewy.” If after about five to seven minutes, the clams fail to open, remove and discard.

a pan of clams steaming with sausage

Once all of the clams have opened, and have been removed from pan, very gently fold in the cannellini beans (I highly recommend using Bush’s). Allow to heat through. This will only take a few minutes. Pour finished sauce on top of the clams in the bowl. Garnish with the fresh chopped parsley and lemon wedges. ENJOY my Clams with Sausage!

a pot of clams with sausage

Serve with crusty bread to soak up all of this amazing sauce. I assure you, this will become one of your new favorites! Have a deep desire for more clam recipes? Check out a few of my other recipes using these beauties from the sea! SPAGHETTI AND CLAMS, CLAMS IN A RED CURRY COCONUT BROTH, CLAMS IN SAMBUCA CREAM, AND CLAMS OREGANATA!

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  1. […] Drain and rinse the beans. I have tried many brands of cannellini beans for this recipe. Bush’s work the best. They tend to stay whole, and not fall apart. I use them in a number of my recipes. These beans are great in Turkey Chili, White Chicken Chili, and I also add them to my Clams with Sausage. […]

  2. […] on a more non-traditional approach by adding hot Italian sausage from Johnsonville, like I do in my Clams with Sausage. Yes, you can leave out the sausage if you so desire. Just let me tell you, I will be making this […]

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