Sausage and Herb Stuffed Clams

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 24 clams
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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


  1. Preheat the oven to 400 degrees F.
  2. 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. 
  3. 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.

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