Clams With Andouille Sausage Recipes

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CHORIZO STEAMED CLAMS



Chorizo Steamed Clams image

I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used. But the common denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 30m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
½ cup finely diced onions
3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
4 cloves garlic, minced
1 ½ cups white wine
3 pounds littleneck clams, scrubbed and rinsed
⅓ cup chopped Italian parsley
2 tablespoons butter

Steps:

  • Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
  • Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
  • When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.

Nutrition Facts : Calories 986.3 calories, Carbohydrate 29.4 g, Cholesterol 291.8 mg, Fat 37.2 g, Fiber 1.1 g, Protein 94.3 g, SaturatedFat 13.3 g, Sodium 853.4 mg, Sugar 3.6 g

GRILLED ANDOUILLE SAUSAGE WITH SHRIMP, CLAMS, MUSSELS AND GARLIC WITH GRILLED COUNTRY BREAD WITH ANCHOVY BUTTER



Grilled Andouille Sausage with Shrimp, Clams, Mussels and Garlic with Grilled Country Bread with Anchovy Butter image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

1 1/2 sticks unsalted butter, slightly softened
6 anchovies in oil, patted dry
Salt and freshly ground black pepper
6 slices (1/2-inch thick) country bread
1 pound andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise
Canola oil
1 pound large shrimp (21 to 24 size) peeled and deveined, skewered shrimp to cook more evenly
1 heaping tablespoon anchovy butter
4 cloves garlic, thinly sliced
8 sprigs fresh thyme
2 cups dry white wine
1 cup clam juice
15 clams, scrubbed
15 mussels, scrubbed
2 tablespoons cold unsalted butter
1/4 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish

Steps:

  • For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
  • Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot.
  • For the sausage and shrimp: Heat the grill to high.
  • Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter.
  • In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage.
  • Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.

PASTA WITH CLAMS, WHITE WINE AND SPICY ITALIAN SAUSAGE



Pasta with Clams, White Wine and Spicy Italian Sausage image

Provided by Guy Fieri

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 16

36 littleneck clams
2 tablespoons extra-virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 medium red chile, such as red jalapeno or red Fresno, finely sliced
2 teaspoons fennel seeds
1/2 pound spicy Italian sausage, casings removed
1 cup dry white wine
1 1/2 cups grape tomatoes
3 sprigs fresh thyme, leaves picked
1 pound linguine
Kosher salt and freshly ground black pepper
3 tablespoons butter, cold, cubed
Zest and juice of 1/2 lemon
1/4 cup fresh flat-leaf parsley, chopped
Pecorino Romano, grated, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the clams in a large bowl and cover with cool tap water. Salt the water well and let the clams sit for 20 minutes to an hour to purge them of sand and grit. Drain and scrub the shells well under cold running water.
  • Set a large roasting pan across two burners. Heat the olive oil over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes, or until softened. Add the chile, fennel and sausage, and cook for 3 to 4 minutes, stirring occasionally to break up the sausage.
  • Once the sausage is nicely browned, deglaze the pan with the white wine. Add the clams and stir everything together until well combined. Arrange the tomatoes on top, add the thyme, and sprinkle with salt and pepper. Transfer the pan to the oven and cook until the clams pop open and the cherry tomatoes are roasted and juicy, 10 to 12 minutes.
  • Meanwhile, in a large pot of boiling, salted water, cook the linguine until al dente. When the clams are done, return the roasting pan to the stovetop over high heat. Simmer to reduce excess liquid and to open any clams that are still closed (stirring vigorously with a wooden spoon also helps).
  • Taste sauce and season with salt as needed.
  • Drain the pasta and transfer it directly into the roasting pan. Add the butter, lemon zest and juice, and the parsley. With tongs, toss everything together to coat the pasta in the sauce.
  • Serve topped with plenty of grated pecorino if using.

CLAMS WITH ANDOUILLE SAUSAGE



Clams with Andouille Sausage image

Categories     Sauté     Quick & Easy     Low Cal     Dinner     Sausage     Clam     Family Reunion     Bon Appétit

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
8 ounces andouille sausage, cut into 1/2-inch cubes
2 fresh poblano chiles,* cut into 1/2-inch squares
1 yellow bell pepper, cut into 1/2-inch squares
1 red bell pepper, cut into 1/2-inch squares
1/4 teaspoon dried crushed red pepper
4 pounds Manila clams, scrubbed
1/2 cup dry Sherry
1/2 cup heavy whipping cream
1/2 cup chopped fresh cilantro, divided
2 teaspoons Sherry wine vinegar

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add andouille sausage, poblano chiles, all bell peppers, and crushed red pepper. Sauté until sausage browns and vegetables begin to soften, stirring often, about 7 minutes. Add clams, Sherry, and cream. Cover pot and cook over medium-high heat until clams open, 5 to 6 minutes (discard any clams that do not open). Stir in 1/4 cup cilantro and Sherry wine vinegar. Season juices to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining cilantro and serve. Adapted from Elliot's Oyster House.
  • * Often called pasillas; available at some supermarkets and at specialty foods stores, farmers' markets, and Latin markets.
  • Ingredient tip:
  • Although native to Japan, Manila clams are becoming increasingly popular in the United States and can be found in the seafood section of most supermarkets. Pacific littleneck clams are a good substitute.

CAJUN CLAM CHOWDER



Cajun Clam Chowder image

This Cajun Clam Chowder is rich and creamy, with just the right amount of Creole spices, salty bacon and andouille, clams, potatoes and veggies!

Provided by grandbaby-cakes.com

Categories     Soup

Time 40m

Yield 1

Number Of Ingredients 16

5 tbsp unsalted butter (divided)
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/4 cup chopped celery
2 bacon strips (chopped)
1 andouille sausage link (thinly sliced)
1 tbsp minced garlic
3 tbsp all-purpose flour
2 cups seafood stock
18 oz canned clams in juice
1 cup Whole milk
1 lb Idaho potatoes (cut into half inch small cubes)
1 tsp hot sauce
3/4 tsp creole seasoning
pinch of cayenne pepper (optional)
salt and pepper to taste

Steps:

  • For complete instructions, visit the original site at https://grandbaby-cakes.com/cajun-clam-chowder/

Nutrition Facts : ServingSize serving, Sugar 4 g, Sodium 494 mg, Cholesterol 62 mg, SaturatedFat 9 g, Calories 228 kcal, Carbohydrate 10 g, Protein 13 mg, Fat 15 g

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