Clams And Sausage In Saffron Sauce Recipes

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CLAMS AND SAUSAGE IN SAFFRON SAUCE



Clams and Sausage In Saffron Sauce image

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 cups chopped ripe tomatoes or a 1-pound can plum tomatoes
1/2 teaspoon saffron
6 tablespoons olive oil
1/2 pound chorizo, sliced
1/2 pound sweet pork sausage like Italian luganiga or Portuguese linguica, sliced in chunks
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
3 cloves garlic, minced
1/2 teaspoon dried oregano
2 dozen littleneck clams, scrubbed
4 slices day-old or dried French baguette or Italian bread about 3 inches across and 1/2-inch thick
2 tablespoons minced fresh parsley

Steps:

  • Place the tomatoes, along with any liquid, in a saucepan, bring them to a simmer and allow them to cook about 10 minutes, until they release their juice. Strain the hot juice into a bowl, reserving the tomato pulp. Stir the saffron into the juice and allow to steep while continuing with the recipe. If using canned tomatoes, chop the pulp.
  • Heat two tablespoons of the oil in a large, heavy casserole. Add the sausages and saute until they are lightly browned. Remove the sausages from the pan and reserve.
  • Add the onion, red pepper and garlic to the pan and saute until they are soft but not brown. Stir in the oregano, the tomato liquid with the saffron, the tomato pulp, sausages and clams. Cover and cook for 12 to 15 minutes, until the clams have opened and have had a chance to cook, opened, for another six minutes.
  • While the clams are cooking, heat the remaining olive oil in a skillet and fry the bread slices until they are lightly browned. Drain them on absorbent paper.
  • To serve, place the fried bread in each of four shallow bowls. Spoon the clams and sausage, along with the liquid, over the bread. Sprinkle with parsley and serve

Nutrition Facts : @context http, Calories 758, UnsaturatedFat 38 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 16 grams, Sodium 1767 milligrams, Sugar 4 grams, TransFat 0 grams

THE BEST CLAM SAUCE



The Best Clam Sauce image

I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!

Provided by Jodie B

Categories     Seafood     Shellfish     Clams

Time 45m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
½ cup butter
salt and pepper to taste
2 tablespoons dry white wine

Steps:

  • Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
  • In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
  • Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
  • Spoon the clam sauce over the linguini and serve.

Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g

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