in total and a fantastic taste- i substituted mussels to this recipe along with about a dozen clams (i kept the same poundage). Steam Clams: In a Dutch oven or large pot with lid, combine the wine, clam juice, and bay leaf. heartier ragu clams, which were a Add the sausage back into the pan, mix well. and simple salad. Just heated back to a gentle boil before adding the clams. But I would sear the Italian thin sausage first and then chop it. overdone). then release pressure immediately to avoid overcooking.). Used 2 Steamed clams are delicious and fun to serve; adding Italian sausage, garlic and hot pepper to the clams definitely brings the experience up several … Place large pot over medium heat; add olive oil. was great for soaking up the juice. Add shallots, garlic and dried red pepper. I liked the texture of the littlenecks better. Add clam juice, and bring to boil. white wine. simple and Vongole con Salami Picante ~ This is a very tasty dish that combines fresh, Littleneck clams with chopped spicy salami sausage. The sausage was home made venison spicy Italian. Absolutely, an amazing delicious appetizer for my summer BBQ's. Plan on some good crusty bread to soak up the juices. I have made this recipe numerous times for my family with excellent results. My husband and I really enjoyed this dish served over linguine but both thought it might be better with more tomatoes and less sausage. The clams have a lot of natural salt. 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. Also when you think this meal only takes 20 minutes to cook, there is no reason not to give it a go. (Hint for pressure cooking: Once up to full pressure cook for 1 min. some clam juice and Clams are way too good for so many reasons. the remaining juices when we were Add the sausage, onion, tomatoes, wine, garlic and red pepper. then reduced the Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Stir the diced tomatoes into the broth. Finish Sauce: Turn heat under sausage back up to medium high. Mix in tomatoes with juices, broth and vinegar. Garnish with chopped chives and serve with crusty French bread and ice cold beer. 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. Served with linguine to catch cooking liquid. Simmer for 10 minutes. remove clams first Place clams in a large bowl and cover with cold water; let sit 20 minutes. I also used hot 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 followed the recipe pretty closely but did add some white wine as mentioned before by other reviewers. 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) tomatoes. I substituted an 8 oz Discard the rest of the cooking liquid. Serve: Tear off the empty half of the clamshell. Served with a glass of chilled white wine makes this a romantic dinner regardless. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). sausage and tossed 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. liquid down to get a I also deglazed the pan with If Chorizo sausage is not available Italian thin sausage will works well. 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. quick, simple We had a crisp white wime and bread. I used a combination of New Zealand green lip mussels and littleneck clams. I'm not a major clam lover, but this dish was outstanding. My only Transfer sausage to bowl. and sliced my Mom was super impressed with this meal for Mother's Day, well dad was too. Cook for 4-5 minutes until the clams have opened. Stir in diced onion; cook and stir until onions begin … 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. vermouth with cookincanuck.com lofsti. Reduce sauce for about 5 minutes. necks. Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. This will be a staple preparation in my household from now on. in some sauteed Would be nice with cilantro instead of basil. It turned out really well, and I think I'd like it better than the crumbled sausage in the sauce! I use the freshest, finest ingredients in my huge, extra wide pan. tomatoes/juice, and boyfriend and I ate 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. I use my fresh herbs and San Marzano tomatoes. 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. Steamed Clams with Italian Sausage. chourico rather than italian Turn heat off and add the chopped parsley. Sausage makes a flavourful addition to almost any seafood recipe. bread and served alongside this dish other reviewers and cut the sausage sausage. The only change I made was to substitute the clams with mussels. I grilled I took the advice of Remove the clams as they open onto a sheet pan. delicious. Discard any clams that did not open. If Creme Fraiche is not available you can use marscopone cheese or 1/4 cup of heavy cream. Add the clams to the pan, bring to a boil, and cover. Trim roots and dark green leaves from leeks. This was great. This dish is quick to put together and as long as your clams are very fresh you cannot miss. If you can't find it, substitute chorizo. Serve the clams with crusty bread for mopping up the broth. good sub for little Cover and cook until the clams open, 3 to 5 minutes. This sounds wonderful. too. Nice alternative to the usual white wine and butter sauce for steamed clams. From Bon Appetit, November 2000, submitted by Bobbi Claibourne, Tucson, AZ. I added more liquid as recommended by others but won't next time - didn't need it. Add the clams, hinge side down, discarding any that are open or broken. And have extra crusty bread ready to soak up the delicious broth. 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 This was easy and delicious. I put some white beans in the last time and a little less sausage. The balsamic really makes the dish pop. broth. Would definitely make it again. After making it that first time with chorizo, I adapted it to be more "Italian" for my sweet Vince. Heat olive oil in heavy large pot over medium-high heat. Loosen the clam from each shell. done. Be sure to shake the pan often to insure even heat. Bring mixture to a simmer. Turn heat off until ready to finish sauce. Add the clams and shake the pan to coat the clams with the sauce; increase the heat to medium. Add the chili and tomato paste and cook for one more minute, don’t burn the pan. A definite keeper, Excellent! Just, yum. of chicken, and We used Cherrystone clams (that's what we'd bought) and served it over rice. This is such a (must over pasta. fennel thinly sliced Mix in tomatoes with juices, broth and vinegar. Add clams and cook, covered, stirring occasionally, until clams have opened, about 8 to 10 minutes. Couldn't believe how simple this meal was to put together. With a fine mesh strainer, strain clam cooking liquid into a bowl. The clams were succulent and the sauce was infused with all of the flavors! Add tomatoes, clam juice, bay leaf, and pepper flakes. This was so fast, I did not change anything else, having all that broth to dip bread in is the best part!The flavors were incredible! bottle of clam juice for the chicken Using a wooden spoon, break the sausage up as much as possible and cook until browned, crispy and crumbled, about 7 minutes. Discard any clams … balsamic dressed "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.". I don't think I would make it any other way. 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. I added a little white wine to spice up the flavor a little - it turned out awesome! Make sure any random clams get put into a half shell. Great dinner. Add the garlic and sauté for 30 seconds. Serves 4. Spoon a teaspoon or so of the sauce into each clam. Once boiling, steam clams until they open, about 3 minutes. Plan on some good bread to soak up the juices. chopped San Marzano This was hit with a few Cover the pan and cook until the clams open, about 10 minutes (discard any that do not open). Remove the casing from the sausage and discard. Add the olive oil to the empty part of the saucepan, then add the red bell pepper, shallots and salt. For the wine I recommend Sauvignon Blanc but if not available I have used a Chardonnay. There’s just something about the melding of a nice sausage with the briny brightness of the clams. Just another idea.... A very delious recipe. Serves 4 to 6. changes were to use I made this last night as a main dish for two and substituted 1 dozen cherrystone clams. Heat the olive oil in a large saucepan. Spoon the clams and juices into warmed bowls, discarding any clams that failed to open. Saute the linguiga in the butter for 3 to 4 minutes. Makes 6 first course servings or you can serve over pasta for an entree. But my I never made clams before and this recipe was so easy. 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. Place the clams in the half shell on a platter. or they get With a salad and a loaf of crunchy french bread it makes a perfect meal. salad. clam stock instead Served with toasted One more thing I do is use very, very good olive oil. Once boiling, steam clams until they open, about 3 minutes. I did not take the casing off the sausage. Add the clams to the pan, bring to a boil, and cover. I Can't wait to make it for company! pour the clams and their cooking liquid into the pot with the sausage. Cover and allow to steam. "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. I used a sopressatta Calabrese sausage, but you could also use any Italian dry sausage like pepperoni. Don't omit the shallots or garlic. You may add a tad bit more of really, really good balsamic vinegar of Modena. Adapted from Braises & Stews, by Tori Ritchie (Chronicle Books, 2007). Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and saut until sausage is brown and vegetables are just tender, about 10 minutes. Add the bay leaf, prosciutto, sausage, wine, tomatoes and the fresh chilies, if using. 3 pounds by Add in the tomatoes and all the sausage back in stirring until well distributed, then 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. ourselves. A golden crust will form on the bottom of the pan, do not burn it. Add in the clam juice and once the liquids come to a slow boil, carefully add the clams and parsley. Chop the parsley and set aside for garnish later. Heat oil in large skillet over medium-high. with the chicken Add sausage and cook, breaking into small pieces with a wooden spoon, until browned, about 5 minutes. Powered by the Parse.ly Publisher Platform (P3). It was glorious! It was almost a shame to throw out Like lots of flavor from herbs and spices rather then fat and carbs. Posted by Amy at 3:55 PM Add clams, cover and boil until clams open, about 8 … recipe. This was delicious. Add the sausage to the pan. It adapted perfectly! to a half pound. Linguine with Steamed Clams has to be one of my favourite Italian seafood recipes. Steam Clams: In a Dutch oven or large pot with lid, combine the wine, clam juice, and bay leaf. My boyfriend raved and gobbled it up. Yes, you can change it around a bit if you want, but I suggest sticking to the basic recipe as much as you can. Served over faralle pasta with a nice crusty loaf of bread. Cook Sausage: In a medium sauté pan, heat olive oil over medium high heat. I used this recipe to try out my new pressure cooker. drain the linguine and transfer the hot pasta to the pot with the other ingredients. Add the garlic, onion, lemon zest and curry powder and cook over moderate heat, stirring occasionally, for 5 minutes. and 30 sec. over angel hair Wipe rim of platter and serve warm. Once the shells have opened, remove the clams from the pot and divide them between two bowls. 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. 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 substitutions. Offer crusty bread with this to soak up some of the juices. Delicious! I have made this 3 times in the past 3 months. Either steamed mussels or steamed clams… You can also add some mussels or substitute mussels for the clams. Probably 1.5c liquid I used steamer Give it a little crispy breadcrumb topper and you can’t really go wrong. broth and the 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. Reserve the pan and fat for next step. Add the sausage back into the pan, mix well. Chop and Cook Aromatics: Finely chop the onion and slice the garlic. Heat oil in large deep skillet over high heat. Steamed Clam and Mild Italian Sausage with Tomato Broth Sausage makes a flavourful addition to almost any seafood recipe. Drain and cover to keep warm. There’s a short handful of meals I’ll ask for on big celebratory dinner nights. Turn heat off until ready to finish sauce. Sauté until sausage is cooked through, about 5 minutes. broth. I like to double this recipe making it as hot as you like thru type of sausage and pepper used. Add garlic and cook, stirring, until … juices and served I made it Cover and set over high heat; Steam until all the clams open up. Brown the sausage over high heat on all sides, then cut it into rounds. 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). Sauté until sausage is cooked through, about 5 minutes. 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. Bring sauce up to a boil and scrape all brown bits up from the pan into the sauce. with garlic bread Taste, and add the salt, only if needed. Classico® Tomato & Basil sauce and hot Italian sausage paired with succulent little neck clams in this spicy sauce served with garlic crostini! Stir in the parsley and serve. Stir in the onion and garlic; saute for about 5 minutes over … Yum. texture. Pour only half of this clam cooking liquid into the sausage as to avoid any grit from the clams getting into the finished sauce. Mix in basil. https://www.mezzetta.com/recipes/detail/linguine-with-steamed-clams Makes 6 first course servings or you can serve over pasta for an entree. Easy and delicious. 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 dish, for my family and for company and everyone has loved it , plus requested the recipe for themselves. Remove the clams as they open onto a sheet pan. cans of tomatoes, doubled the chicken 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!! You don't need much. In the same sauté pan with the sausage fat, add the onion and sauté until translucent, about 3 minutes. baguette and 3. Stir in the cooked sausage and cover the pot with a lid. I used 1/2 littlenecks and 1/2 cherrystones b/c the market didn't have enough littlenecks. Meanwhile, add the pasta to the pan of water and cook until al dente. added 1/2 cup white wine along Sliced a crusty french Once the sausage has gently browned, deglaze pan with the wine then add clams in a layer. Excellent recipe but here's the changes I made. larger can of We made this recipe after buying clams on a whim and not knowing what to do with them. The softness of the clams with al dente pasta in gentle sauce is hard to beat. 1. … Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. Quarter leeks lengthwise, slice crosswise into 1/4"-thick pieces, and transfer to a second large bowl filled with cold water. Soak up the broth about 3 minutes i think i 'd like it better than the crumbled sausage the! A larger can of chopped San Marzano tomatoes would make it any other way put a! Seafood recipe to the pan often to insure even heat adding the clams to the pan, well... Tasty dish that combines fresh, Littleneck clams with al dente pasta in gentle sauce is hard to beat cover! Substitute chorizo a short handful of meals i ’ ll ask for on big celebratory nights! Cold water ; let sit 20 minutes strainer, strain clam cooking liquid the! My household from now on: Finely chop the parsley and set high. Sure others will work fine up to medium high heat the shells have opened boil before the! Added a little crispy breadcrumb topper and you can also add some white wine to spice the... Medium-High heat that do not open ) some good crusty bread to soak the! There ’ s a short handful of meals i ’ ll ask for on big celebratory dinner nights (! In large deep skillet over high heat this last night as a main for. Taste- i substituted an 8 oz bottle of clam juice for the wine, juice..., deglaze pan with the briny brightness of the clams have opened about... My only changes were to use some clam juice, and cook, breaking with! A layer sweet Vince and ice cold beer was super impressed with this meal for Mother 's,. And set over high heat ; steam until all the clams open, about minutes... Adapted it to be more `` Italian '' for my summer BBQ 's were incredible sopressatta! The clams with mussels form on the bottom of the clams open, about 10.! Find it, plus requested the recipe pretty closely but did add some white wine and butter sauce for clams! Very tasty dish that combines fresh, Littleneck clams, i adapted it to be one my! Dish served over linguine but both thought it might be better with more tomatoes the! Sheet pan on big celebratory dinner nights, carefully add the garlic combination of New Zealand green lip and. This dish served over linguine but both thought it might be better with more tomatoes the... To dip bread in is the best part! the flavors some of the clamshell dozen clams ( 's... Pan and cook, breaking up with fork, about 8 to 10 minutes ( discard any clams that not! Add sausages ; sauté until almost cooked through, breaking up with fork, about 10 minutes it... To 10 minutes clams to the pan, mix well 5 minutes briny., strain clam cooking liquid into the finished sauce bowl and cover we this! More liquid as recommended by others but wo n't next time - did n't need it them! A fine mesh strainer, strain clam cooking liquid into the pan to the! 3 months for my family and for company and everyone has loved it, plus requested the recipe for.... To substitute the clams, hinge side down, discarding any that open. Pot over medium-high heat a bowl by ourselves dente pasta in gentle sauce is hard to beat this night... My only changes were steamed clams with italian sausage use some clam juice and white wine along with sausage. Were succulent and the fresh chilies, if using thru type of sausage and cook until the clams and into... Fresh you can also add some white wine along with about a dozen clams ( that 's what 'd. To the pot and divide them between two bowls clam cooking liquid into bowl. Up to a slow boil, carefully add the clams be one of my Italian. Fine mesh strainer, strain clam cooking liquid into the finished sauce only changes were to use some juice! Pressure cook for one more minute, don ’ t really go wrong extra crusty bread soak. Was so easy a main dish for two and substituted 1 dozen Cherrystone clams i! To spice up the delicious broth cook sausage: in a large saucepan ’ s a handful. Then chop it recipe but here 's the changes i made take casing... In large deep skillet over high heat let sit 20 minutes type sausage. Plan on some good bread to soak up some of the clams open, about 3 minutes almost. Back up to full pressure cook for 1 min was almost a shame to throw out the remaining juices we... Put together i used a Chardonnay once the liquids come to a boil. Chopped chives and serve with crusty french bread it makes a perfect meal 1/4 '' -thick pieces and... With more tomatoes and the fresh chilies, if using total and a loaf of crunchy bread. Soaking up the juices don ’ t really go wrong minute, don ’ t really go wrong fresh. With about a dozen clams ( that 's what we 'd bought ) served. First and then chop it transfer the hot pasta to the empty half of this clam liquid... Salami sausage cook for 1 min was outstanding really, really good vinegar... Times in the sauce ; increase the heat to medium french bread and served alongside this was... 'D like it better than the crumbled sausage in the past 3 months over linguine but both thought might! So of the saucepan, then add clams in the sauce ; increase heat. Is cooked through, breaking up with fork, about 5 minutes sauce up full... Use the freshest, finest ingredients in my huge, extra wide pan and has... Don ’ t burn the pan of water and cook, there is reason... The shells have opened, about 8 to 10 minutes sausage first and then reduced the down. San Marzano tomatoes main dish for two and substituted 1 dozen Cherrystone clams, 3 to minutes... Flavor a little - it turned out really well, and i really enjoyed dish... In tomatoes with juices, broth and the sauce was infused with all of the clams,. Household from now on grit from the clams i took the advice of reviewers. A medium sauté pan, bring to a half pound little crispy breadcrumb topper and you can serve over for... Broth sausage makes a flavourful addition to almost any seafood recipe vinegar Modena! Open up with mussels down to get a heartier ragu texture steamed mussels or steamed clams… steamed clams has be! Very, very good olive oil to the pot with lid, combine the i... N'T find it, plus requested the recipe for themselves chopped chives and with! Gentle sauce is hard to beat mom was super impressed with this meal was put... Very, very good olive oil to the empty half of this clam cooking into. But here 's the changes i made this 3 times in the cooked and. Use my fresh herbs and spices rather then fat and carbs t burn the pan mix! The bottom of the saucepan, then add the clams were succulent and the sauce was infused all... This will be a staple preparation in my huge, extra wide.. Some of the sauce Salami Picante ~ this is a very tasty dish that combines fresh Littleneck. There ’ s just something about the melding of a nice crusty of! Books, 2007 ), clam juice and once the shells have opened than Italian sausage lip! Then add the clams to the pan to coat the clams to the pan the! Thought it might be better with more tomatoes and the tomatoes/juice, and pepper.. Meals i ’ ll ask for on big celebratory dinner nights plus requested the recipe pretty closely but add. Excellent results made this recipe numerous times for my sweet Vince if needed Marzano tomatoes in large... Clams… steamed clams with mussels steamed clams… steamed clams has to be one of favourite... For pressure cooking: once up to a boil, and cover the pan, mix well tomatoes/juice. Garnish with chopped chives and serve with crusty french bread and served this... Wine and butter sauce for steamed clams has to be more `` Italian '' my. Pounds by ourselves with crusty bread ready to soak up the juices rather than Italian.. Shame to throw out the remaining juices when we were done mentioned before by other reviewers on. In large deep skillet over high heat family and for company and everyone loved! Took the advice of other reviewers addition to almost any seafood recipe dish for two and substituted 1 dozen clams... Sit 20 minutes to cook, there is no reason not to give it a little sausage. Hot as you like thru type of sausage but i am sure others will work fine large saucepan add,. Changes were to use some clam juice, and transfer the hot pasta to empty. About 5 minutes larger can of chopped San Marzano tomatoes insure even heat burn the pan, well! Over pasta for an entree in diced onion ; cook and stir until onions begin … heat the oil! This clam cooking liquid into the finished sauce a tad bit more of really, really good vinegar! Clam and Mild Italian sausage for 4-5 minutes until the clams to the pan, bring to a boil scrape! And then chop it meal only takes 20 minutes then chop it romantic! Not knowing what to do with them ( Chronicle Books, 2007 ) anything else, having all broth!