Best Drunken Clams With Sausage Recipes

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DRUNKEN CLAMS OVER CAPPELLINI



Drunken Clams over Cappellini image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pound capellini or angel hair pasta
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chopped shallots
3/4 cup roasted garlic cloves
1 (12-ounce) beer
36 small clams in shells, scrubbed
1/4 cup freshly chopped parsley leaves
1/4 cup grated Parmesan
Mixed green salad and bottled dressing, for serving, optional

Steps:

  • Cook capellini according to package directions.
  • Meanwhile, heat oil and butter together in a large skillet. Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft. Add beer and bring to a simmer. Add clams, cover and simmer until shells open, about 5 minutes. Using tongs, remove 12 clams and reserve for another meal. Drain capellini, reserving 1/2 cup pasta cooking water and add to clams in skillet, adding the reserved 1/2 cup pasta if necessary to "loosen" the sauce. Simmer 1 minute to heat through. Remove from heat and top with parsley and Parmesan. Serve with a mixed green salad and bottled dressing, if desired.

DRUNKEN CLAMS



Drunken Clams image

After swimming in white wine and butter, these little guys are ready to karaoke on your tastebuds. A lesson in moderation.

Provided by Patrick Johnson

Categories     Seafood Appetizers

Time 50m

Number Of Ingredients 10

50 little neck clams, live
1/3 c kosher salt (iodized will kill clams)
1 c cornmeal
1 Tbsp butter, unsalted
3 large cloves garlic, minced
1 c dry white wine
1/4 c fresh lemon juice (plus extra lemons for serving)
zest of one lemon
1 Tbsp red pepper flakes (or to taste)
3 Tbsp fresh parsley, finely chopped

Steps:

  • 1. 1 hour before cooking mix kosher salt, cornmeal and cold water to fill large bowl. Add clams and refrigerate for 1 hour to remove sand.
  • 2. Remove clams from cornmeal mixture and scrub well under cold running water.
  • 3. Melt butter over medium heat in large stockpot, add garlic and saute for 1 minute.
  • 4. Add wine, lemon juice, lemon zest, and red pepper flakes and mix well into mixture.
  • 5. Gently add clams in one layer.
  • 6. Bring liquid to boil then cover tightly and lower heat to gentle simmer. Steam until clams open...typically between 10 and 12 minutes. Discard all clams that did not open.
  • 7. To serve, add clams to a large bowl, pour broth over the clams and sprinkle with parsley. Add more lemon juice if desired. Use crusty french bread to soak up the broth.

STEAMED CLAMS IN WINE AND CHORIZO



Steamed Clams in Wine and Chorizo image

Categories     Steam     Sausage     Clam     Bell Pepper     White Wine     Summer     Cilantro     Gourmet

Yield Makes 2 servings

Number Of Ingredients 10

1 medium onion, chopped
1 yellow bell pepper, chopped
1 garlic clove, minced
1/2 teaspoon cumin seeds
1/4 teaspoon salt
2 tablespoons olive oil
3/4 cup dry white wine
2 lb littleneck clams (2 inches wide), scrubbed
1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice
2 tablespoons fresh cilantro

Steps:

  • Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
  • Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.

CLAMS: DRUNKEN CLAMS WITH SAUSAGE + GRILLED GARLIC TOAST RECIPE - (4.3/5)



CLAMS: Drunken Clams with Sausage + Grilled Garlic Toast Recipe - (4.3/5) image

Provided by รก-4084

Number Of Ingredients 13

4 dozen littleneck clams cleaned and scrubbed
2 sweet Italian sausages (about 10oz)m casing removed and meat separated into small pieces
1 medium yellow onion, thinly sliced
4 celery stalks, finely chopped
1/2 of small fennel bulb, thinly sliced (optional)
5 small garlic cloves, minced
1 1/2 cups dry white wine
3/4 cups sweet white wine, such as Muscat
10 large fresh tarragon leaves
1/2 cup heavy cream
1 tablespoon parsley, finely chopped
1/4 cup extra-virgin olive oil
Freshly ground pepper

Steps:

  • 1. In a large saucepan heat the olive oil over medium heat. Add the onions and cook, until soft, for about 3-4 min. Add the garlic, celery and fennel and cook for another 3-4 minutes. Add the sausage meat and cook for another 5 minutes, until the meat is nicely browned. 2. Add the wine (both dry and sweet) and bring to boil. Add the tarragon. 3. Add the clams, cover with a lid and cook, shaking the saucepan from time to time, until the clams are open, for about 6 minutes. 4. Add the heavy cream, gently shake the saucepan to mix, and simmer over low heat uncovered, for another 2-3 minutes. 5. Spoon the clams into bowls or soup plates. Stir the parsley into the broth, season with pepper and then pour over the clams. Serve with fresh bread. Grilled Garlic Toast 6 slices good country bread (the kind that's not too dense, with lots of air holes) Olive oil Salt 1 clove garlic, peeled and halved 1.Heat the grill to medium-high (or use a grill pan if you're cooking indoors). Brush both sides of each slice of bread with olive oil -- don't skimp, here! Sprinkle lightly with salt. 2.Grill the bread for a minute or two on each side, until it's crisp and brown (we like ours on the darker side). Rub one side of each toast with the cut edge of the garlic clove (lightly or vigorously, depending on your preference) and serve while still warm.

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