Recipe courtesy of Robert Irvine
Sausage and Herb Stuffed Clams
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 24 clams
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 60 mg
- Sodium
- 445 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 24 clams
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 60 mg
- Sodium
- 445 mg
Ingredients
Sauce:
Directions
- 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.
