Description
Steamed Clams with Sausage is a savory and delicious seafood dish that combines the sweet, briny taste of clams with the spicy kick of hot sausage, creating a hearty and satisfying meal.
Ingredients
Scale
- 50 littleneck or middleneck clams
- 1 tablespoon flour
- 3 hot sausage links
- 1 tablespoon olive oil
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 8-ounce bottle clam juice
- 1 cup white wine
- 1 can cannellini beans, rinsed and drained
- 2 tablespoons fresh parsley, plus more for garnish
- Lemon wedges, for serving
Instructions
- Fill a large bowl with water and add the flour. Place the clams in the water and allow them to soak for at least 10 minutes to help clean them by encouraging them to expel any sand.
- Heat the olive oil in a large pot or deep sauté pan over medium heat. Add the sausage links, breaking them up, as they brown.
- As the sausage is browning, pick through the clams and discard any that are broken. Rinse the clams thoroughly and reserve.
- Once the sausage is browned, add the minced shallots and garlic to the pot. Sauté for about a minute until fragrant.
- Add the halved cherry tomatoes and season with salt and black pepper.
- Sauté for another minute or two before deglazing the pan with the white wine, scraping up any browned bits from the bottom of the pot.
- Pour in the clam juice and bring the mixture to just under a boil.
- Gently add the clams to the pot. Cover and allow the clams to steam until they open.
- As the clams open, transfer them to a bowl. Discard any clams that do not open after about 8 minutes.
- Once all the clams are opened and removed from the pot, turn down the heat and gently fold in the rinsed and drained cannellini beans and fresh parsley.
- Allow the mixture to warm through for a minute before adding the clams back to the pot.
- Stir gently to heat the clams through.
- Serve the steamed clams in a large bowl, or individual bowls.
- Garnish with additional fresh parsley and serve with lemon wedges.
- ENJOY!
Notes
- Prep ahead by mincing shallots and garlic, and halving cherry tomatoes in advance.
- Littleneck or middleneck clams work best in this recipe.
- Soak the clams in water and flour for at least 10 minutes to allow them to expel any sand/grit.
- Rinse the clams.
- Ensure clams are fresh and tightly closed before cooking.
- Deglaze the pot thoroughly with white wine to enhance flavor.
- Monitor clams closely during steaming and remove promptly as they open.
- Discard any clams that do not open after steaming.
- Serve the dish immediately after cooking for optimal taste and temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Seafood