SAUSAGE AND CLAMS WITH TOMATOES
"My grandfather was a fisherman, and one of my earliest food memories is of sitting on his lap when I was a little girl as he fed me clams with lemon juice - much to my Nanna's disapproval. (She didn't think it a good idea for a child my age to eat as many raw clams as I did.) Clams and sausage a real match made in heaven; every time I serve this dish to guests, they tell me it's become their new favorite seafood dish."
4 dozen littleneck clams, scrubbed well
2 tablespoons olive oil
6 ounces spicy Italian sausage, casings removed
3 garlic cloves, peeled and sliced
1/2 cup dry white wine, such as pinot grigio
2 tablespoons tomato paste
1 (14 ounce) can peeled cherry tomatoes*
3 tablespoons coarsely chopped flat-leaf parsley, to garnish
To remove the grit from the clams, put them into a large bowl, cover with water, and let soak for 20 minutes. Drain and repeat.
While the clams soak, put a 6-quart stockpot over medium-high heat. Add the olive oil, wait a minute, then add the sausage, breaking it up with a wooden spoon. Cook, stirring occasionally, until it is fully cooked.
Add the garlic, cook for 30 seconds, then stir in the wine and tomato paste, allowing the liquid to simmer for about 20 seconds. Add the tomatoes, reduce the heat to medium-low, and simmer for 10 minutes longer.
When the clams are ready, lift them from the water in handfuls, shaking out as much water as you can, and add them to the pan. When they are all in, stir, then cover the pot. Raise the heat to medium and simmer, shaking the pot every few minutes to help the clams open and cook evenly, until all of the clams have opened, 7 to 15 minutes. Discard any that do not open.
Serve the clams and sausage and all their juices family style in a large bowl, or in individual bowls, sprinkling the parsley over the top.
*If you cannot find canned cherry tomatoes, use peeled plum tomatoes, cutting them into 1/2-inch dice. (I find canned diced tomatoes to be too juicy for this recipe.)
Makes 6 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Laura in the Kitchen: favorite Italian-American recipes made easy by Laura Vitale
"My grandfather was a fisherman, and one of my earliest food memories is of sitting on his lap when I was a little girl as he fed me clams with lemon juice - much to my Nanna's disapproval. (She didn't think it a good idea for a child my age to eat as many raw clams as I did.) Clams and sausage a real match made in heaven; every time I serve this dish to guests, they tell me it's become their new favorite seafood dish."
4 dozen littleneck clams, scrubbed well
2 tablespoons olive oil
6 ounces spicy Italian sausage, casings removed
3 garlic cloves, peeled and sliced
1/2 cup dry white wine, such as pinot grigio
2 tablespoons tomato paste
1 (14 ounce) can peeled cherry tomatoes*
3 tablespoons coarsely chopped flat-leaf parsley, to garnish
To remove the grit from the clams, put them into a large bowl, cover with water, and let soak for 20 minutes. Drain and repeat.
While the clams soak, put a 6-quart stockpot over medium-high heat. Add the olive oil, wait a minute, then add the sausage, breaking it up with a wooden spoon. Cook, stirring occasionally, until it is fully cooked.
Add the garlic, cook for 30 seconds, then stir in the wine and tomato paste, allowing the liquid to simmer for about 20 seconds. Add the tomatoes, reduce the heat to medium-low, and simmer for 10 minutes longer.
When the clams are ready, lift them from the water in handfuls, shaking out as much water as you can, and add them to the pan. When they are all in, stir, then cover the pot. Raise the heat to medium and simmer, shaking the pot every few minutes to help the clams open and cook evenly, until all of the clams have opened, 7 to 15 minutes. Discard any that do not open.
Serve the clams and sausage and all their juices family style in a large bowl, or in individual bowls, sprinkling the parsley over the top.
*If you cannot find canned cherry tomatoes, use peeled plum tomatoes, cutting them into 1/2-inch dice. (I find canned diced tomatoes to be too juicy for this recipe.)
Makes 6 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Laura in the Kitchen: favorite Italian-American recipes made easy by Laura Vitale
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Assorted
Main Dishes - Assorted
- Sausage and Clams with Tomatoes
- Macaroni and Cheese Tostada (using kidney beans and Catalina dressing)
- Pad Thai Noodles (Kwaytiow Paht Thai)
- Simple Chicken Enchilada Casserole and Miniature Ham Loaves (freeze ahead)
- Stuffed Red Peppers with Mozzarella, Provolone, Italian Sausage and Orzo
- Taco Tortilla bowls (very easy and cool!)
- Cookbook - Recipes from The Everything Low-Salt Cookbook Book: 300 Flavorful Recipes to Help Reduce Your Sodium Intake by Pamela Rice
- Steamed Chinese Dumplings (using refrigerated biscuit dough)
- Don's Mock Sausage (low salt, using ground turkey and pork)
- Holubki American Style (1976)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute