Steamed Clams With Spicy Italian Sausage And Fennel Recipes

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STEAMED CLAMS WITH SPICY ITALIAN SAUSAGE AND FENNEL



Steamed Clams with Spicy Italian Sausage and Fennel image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Sausage     Clam     Fennel     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 red bell pepper, cut into 2x1/3-inch strips
1 large fennel bulb with fronds, bulb cored, sliced; fronds chopped (for garnish)
1 pound spicy Italian sausages, casings removed, sausages coarsely crumbled
2 teaspoons fennel seeds, crushed in mortar with pestle
1 8-ounce bottle clam juice
4 dozens Manila clams (about 2 1/3 pounds), scrubbed
1 1/2 tablespoons chopped fresh oregano

Steps:

  • Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and sauté until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.

STEAMED CLAMS WITH FENNEL AND SPICY ITALIAN SAUSAGE



Steamed Clams with Fennel and Spicy Italian Sausage image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     Dinner     Sausage     Clam     Fennel     Family Reunion     Potluck     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons (1/4 stick) butter
1 cup chopped onion
2 cups chopped fennel
1 teaspoon fennel seeds, crushed
1/2 pound spicy Italian sausages, casings removed
1 tablespoon chopped fresh oregano
1 14.5-ounce can diced tomatoes in juice
1/2 cup dry white wine
2 pounds Manila clams or littleneck clams, scrubbed
2 tablespoons chopped fresh parsley

Steps:

  • Melt butter in heavy large skillet over medium heat. Add onion, chopped fennel, and fennel seeds; sauté until vegetables begin to soften, about 5 minutes. Add sausage and cook until browned, breaking up lumps with back of spoon and stirring frequently, about 5 minutes. Stir in oregano, tomatoes with juice, and wine; increase heat and bring to boil. Add clams, cover skillet, and cook until clams open (discard any clams that do not open), about 5 minutes. Divide among bowls; sprinkle parsley over and serve.

STEAMED CLAMS WITH SPICY GARLIC BREAD



Steamed Clams with Spicy Garlic Bread image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 21

2 tablespoons olive oil
8 ounces andouille or smoked sausage, sliced
1 shallot, thinly sliced
2 cloves garlic, chopped
1/8 teaspoon crushed red pepper
1 cup dry white wine
1/3 cup coconut milk
1 tablespoon salted butter
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon ground turmeric
1 pound clams, shells scrubbed
1 tablespoon lime juice
3 sprigs lemon thyme or thyme, leaves stripped
Spicy Garlic Bread, recipe follows
One 12-ounce loaf French bread
1/4 cup unsalted butter, softened
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
Pinch kosher salt

Steps:

  • Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring often, until golden brown, about 5 minutes. Drain on paper towels, reserving the drippings in the skillet. Place the sausage in a large serving bowl.
  • Add the shallots to the skillet; cook, stirring often, until translucent and tender, 3 to 4 minutes. Stir in the garlic and crushed red pepper; cook for 1 minute. Add the wine, stirring and scraping to loosen the browned bits from the bottom of the skillet. Stir in the coconut milk, butter, salt, pepper, ginger and turmeric. Add the clams, cover the skillet, and steam until the clams open, 6 to 7 minutes.
  • Transfer the clams to the bowl with the sausage. Stir the lime juice into the broth and pour over the clams and sausage. Sprinkle with the lemon thyme.
  • Serve immediately with Spicy Garlic Bread.
  • Preheat the oven to 350 degrees F. Cut the bread in half lengthwise through the top of the loaf without cutting all the way through to the bottom. Cut the bread crosswise into 1-inch slices without cutting all the way through to the bottom.
  • Stir together the butter, garlic, crushed red pepper and salt. Spread over the bread and between the slices.
  • Place the loaf on a baking sheet and bake until golden brown, 5 to 7 minutes. Serve warm.

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.

STEAMED CLAMS WITH SPICY ITALIAN SAUSAGE AND FENNEL



Steamed Clams With Spicy Italian Sausage and Fennel image

This impressive dish requires very little prep work and the whole thing is cooked in just one pan. Serve with toasted slices of crusty bread for soaking up the delicious broth. Adapted from the October 2007 issue of Bon Appetit magazine, this rustic dish is a wonderful combination of flavors! I'll admit that I was once afraid of fennel but after making this dish, NO MORE...it becomes very mellow in the cooking process and compliments the dish beautifully. My picky eater husband raved about this and said, "People would pay a fortune in a restaurant for this dish!"...all I needed to hear. Hope you enjoy this meal as much as we did.

Provided by Epi Curious

Categories     < 30 Mins

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 red bell pepper, cut into 2 x 1/3-inch strips
1 fennel bulb, with fronds bulb cored, sliced, fronds chopped for garnish
1 lb hot Italian sausage, casings removed, sausages coarsely crumbled
2 teaspoons fennel seeds, crushed with mortar and pestle
8 ounces clam juice
2 1/2 lbs clams, fresh, scrubbed
1 1/2 tablespoons chopped fresh oregano (or about 2 teaspoons dried)

Steps:

  • Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage and fennel seeds and saute until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice and bring to a boil (add some water if necessary to provide enough liquid -- I do not recommend doubling the clam juice as it is rather briney and will add too much salt to the dish if doubled). Add clams and oregano; reduce heat to medium-high, cover and cook just until clams open, about 5 minutes. Season to taste with pepper (and salt, only if needed). Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.

Nutrition Facts : Calories 687.9, Fat 37.6, SaturatedFat 11.6, Cholesterol 161.2, Sodium 1766.1, Carbohydrate 25.2, Fiber 3.3, Sugar 4.1, Protein 59.5

CLAMS ITALIANO



Clams Italiano image

These clams are steamed in wine, butter, and herbs. When the clams are gone, dip Italian bread in the broth.

Provided by Bonnie Dailey

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 7

½ cup butter
5 cloves garlic, minced
2 cups dry white wine
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes
36 clams in shell, scrubbed

Steps:

  • Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
  • Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 4.4 g, Cholesterol 47.5 mg, Fat 15.7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 126.2 mg, Sugar 1.2 g

STEAMED CLAMS IN SPICY TOMATO SAUCE



Steamed Clams in Spicy Tomato Sauce image

Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 14

4-1/2 pounds clams, such as littlenecks
2 tablespoons extra virgin olive oil
1 cup dry white wine, such as pinot grigio or sauvignon blanc
1 small onion or 2 shallots, minced
4 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, or 1 dried chile de arbol, broken in half
1 (28-ounce) can chopped tomatoes in juice
1/4 teaspoon sugar
1 strip of orange zest
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Pinch of saffron (optional)
Salt and freshly ground pepper to taste
3 to 4 tablespoons finely chopped fresh parsley or cilantro
A drizzle of olive oil or squeeze of lemon juice for serving (optional)

Steps:

  • Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
  • Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
  • Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
  • Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
  • Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams

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