Sausage and Herb Stuffed Clams
- Level: Easy
- Yield: 24 clams
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 23
- Saturated Fat
- 11
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 60
- Sodium
- 445
- Total: 40 min
- Active: 40 min
Ingredients
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
Sauce:
1 stick unsalted butter, at room temperature
1 tablespoon hot 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.