Sausage and Herb Stuffed Clams
- 1 tablespoon olive oil
- 8 ounces Italian sausage
- 1/6 cup small-diced celery
- 1/6 cup small-diced red onion
- 1/4 cup white wine
- Juice of 1 lemon
- 24 small clams, raw and diced, shells reserved
- 1/4 cup breadcrumbs
- 1 tablespoon minced fresh parsley
- 1 stick unsalted butter, at room temperature
- 1 tablespoon hot sauce
Preheat the oven to 400 degrees F.
In a saute pan over high heat, add the oil and allow to heat. Then add the sausage and cook for 2 minutes, stirring throughout the process. Next, add the celery and onions, again cooking for 2 minutes. Then deglaze the pan with the wine. Next, add the lemon juice, then the clams, breadcrumbs and parsley. Cook for 2 minutes, and then remove from the heat. Next, stuff the clam shells loosely with the prepared stuffing. Place in the oven and cook for 8 to 10 minutes.
During cooking, prepare the sauce. In a bowl, whisk together the butter and hot sauce, mixing well. After cooking the clams, finish with the prepared butter sauce and serve.
Recipe courtesy Robert Irvine's Eat, Robert Irvine's Nosh