Traditional recipes

Clams with Andouille Sausage

Clams with Andouille Sausage

Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.


  • 2 tablespoons (¼ stick) unsalted butter
  • 8 ounces andouille sausage, cut into ½-inch cubes
  • 2 fresh poblano chiles, cut into ½-inch squares
  • 1 yellow bell pepper, cut into ½-inch squares
  • 1 red bell pepper, cut into ½-inch squares
  • ¼ teaspoon dried crushed red pepper
  • 4 pounds Manila clams, scrubbed
  • ½ cup heavy whipping cream
  • ½ cup chopped fresh cilantro, divided
  • 2 teaspoons Sherry wine vinegar
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Melt butter in a heavy large pot over medium-high heat. Add sausage, chiles, yellow bell pepper, red bell pepper, and crushed red pepper. Sauté until sausage browns and vegetables begin to soften, about 7 minutes. Add clams, dry Sherry, and cream. Cover pot and cook over medium-high heat until clams open, 5–6 minutes (discard any clams that do not open). Stir in ¼ cup cilantro and Sherry wine vinegar. Season juices with salt and pepper. Transfer to a large bowl. Sprinkle with remaining cilantro and serve.

Nutritional Content

4 main course servings, One serving contains the following: Calories (kcal) 353.6 %Calories from Fat 50.5 Fat (g) 20.0 Saturated Fat (g) 8.1 Cholesterol (mg) 71.2 Carbohydrates (g) 37.8 Dietary Fiber (g) 2.6 Total Sugars (g) 21.5 Net Carbs (g) 35.6 Protein (g) 6.0Reviews Section

Watch the video: Classic White Clam Sauce (October 2020).