CLAM AND SAUSAGE CHOWDER
This is some trouble to make because I hate scrubbing clams, but it is sooo good that even I will go the the trouble.
Provided by ratherbeswimmin
Categories Chowders
Time 1h35m
Yield 3 quarts
Number Of Ingredients 13
Steps:
- Scrub, scrub, scrub and wash fresh clams in shells; set aside--throw out any that are opened.
- In a large pot, cook the sausage over medium heat until browned; transfer to a paper towel lined plate to drain; set aside.
- Add the olive oil to the pot; saute the onion and garlic over medium-high heat, stirring constantly, until soft and tender.
- Add potatoes, corn, clam juice, water, fennel seed, and cayenne.
- Bring to a boil; cover, lower heat and simmer 15-20 minutes or until potatoes are tender.
- Add in tomatoes; stir to combine.
- Remove 2 cups potato mixture and transfer to the container of an electric blender.
- Process until smooth and return mixture to the pot.
- Bring to a boil; add clams; cover, lower heat and simmer 4-5 minutes or until clam shells open (Throw out any that do not open).
- Add in sausage and parsley; stir and cook until heated; season with salt/pepper if needed.
- Serve.
CLAM & SAUSAGE SOUP
Make and share this Clam & Sausage Soup recipe from Food.com.
Provided by Moirianne
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large sauce pan with oil, saute garlic, sausage and mushrooms.
- Stir in tomatoes, clam juice, and clams.
- Bring to a boil.
- Spoon into bowls; top with garlic croutons if desired.
Nutrition Facts : Calories 242.1, Fat 13.4, SaturatedFat 4, Cholesterol 38.4, Sodium 908.7, Carbohydrate 15.8, Fiber 2.2, Sugar 6.7, Protein 15.2
SAUSAGE AND CLAMS WITH POLENTA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the polenta as the label directs; keep warm.
- Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes.
- Add the clams; cover and cook over medium-high heat until the clams open, 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot and season with salt and pepper. Divide the polenta among bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired.
Nutrition Facts : Calories 468, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 45 milligrams, Sodium 676 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 30 grams
SAUSAGE AND CLAM SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, turning, until browned, about 4 minutes. Add the onion, garlic and red pepper flakes and cook until the onion is soft, about 3 minutes.
- Stir in the orange juice concentrate, kale and 3 cups water. Add the tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 30 minutes.
- Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.
SPICY SAUSAGE AND CLAM SOUP
Steps:
- In a heavy kettle cook the onion, the celery, the carrots, and the garlic in the oil over moderately low heat, stirring, until the vegetables are softened, stir in the tomatoes, the clam juice, the water, and the red pepper flakes, and simmer the mixture, covered, for 3 minutes. In a heavy skillet brown the kielbasa in batches over moderate heat, transferring it as it is browned to paper towels to drain. To the tomato mixture add the clams and boil them, covered, for 3 to 6 minutes, transferring them as they are opened to a bowl. Discard any unopened clams and return the opened ones to the tomato mixture. Stir in the kielbasa, the parsley, and salt to taste and heat the soup until it is hot.
- To clean hard-shelled clams:
- Scrub the clams thoroughly with a stiff brush under cold water discarding any that have cracked shells or that are not shut tightly.
SPANISH CLAMS, SAUSAGE AND LINGUINE
Enjoy this delicious dinner made with clam, sausage and pasta that is ready in 40 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In 4-quart Dutch oven, cook sausage, onions, carrots and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
- Stir in remaining ingredients except clams, linguine and cheese. Heat to boiling; reduce heat to medium-low. Partially cover and simmer 10 minutes. Meanwhile, cook and drain linguine as directed on package; keep warm.
- Add clams to sausage mixture. Cover and cook over medium-high heat 5 to 7 minutes or until clams open. Discard any unopened clams. Serve clam sauce over linguine. Serve with cheese.
Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 35 mg, Fat 1, Fiber 8 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 10 g, TransFat 0 g
CLAM STEW
This clam stew highlights the fresh, sweet and salty clam flavor, with the chorizo adding a little kick. Fresh Swiss chard greens from our garden, corn and cannellini beans round out the flavor profile. The best part, though, is dipping crusty bread into the delicious broth! -Pamela Gelsomini, Wrentham, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings (4 quarts).
Number Of Ingredients 12
Steps:
- Place clams in a stockpot; top with the next 8 ingredients. Add beer and oil; bring to a boil. Reduce heat; simmer, covered, for 10 minutes., Stir; cook, covered, until clams open, 5 to 7 minutes longer. Discard any unopened clams. Ladle into bowls; serve with grilled bread.
Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 729mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
CLAM PAN ROAST WITH SAUSAGE AND FENNEL
Many of the seafood stews of the world -- bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others -- share a common ingredient: fennel, which lends an anise-like taste. Essentially a creamy stew, the shellfish pan roast is most famously made with oysters, but clams are also traditional and often appear in combination with sausage; we include two types, sweet Italian and kielbasa. Pernod and tarragon add more anise flavor. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- Cook garlic and Italian sausage in a deep straight-sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 tablespoon fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl.
- Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until fennel is tender, about 10 minutes.
- Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook, covered, until clams open, about 8 minutes.
- Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.
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