PASTA WITH CLAMS, WHITE WINE AND SPICY ITALIAN SAUSAGE
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.
SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP, SCALLOPS, CLAMS AND OYSTERS WITH CRISPY OKRA
Steps:
- For the gumbo base: Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft.
- Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.
- Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste.
- For the seafood: Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate.
- Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.
- Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.
- For the Crispy Okra: Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.
- Place the cornmeal in a shallow baking dish and season with salt and pepper.
- Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt.
- Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro.
- In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.
- Strain though cheesecloth or a fine strainer.
GRILLED ANDOUILLE SAUSAGE WITH SHRIMP, CLAMS, MUSSELS AND GARLIC WITH GRILLED COUNTRY BREAD WITH ANCHOVY BUTTER
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.
More about "clams with andouille sausage recipes"
STEAMED CLAMS WITH ITALIAN SAUSAGE - COOKIN' CANUCK
Web Feb 23, 2023 Add the sausages and, using a wooden spoon, break up the sausages as they cook. Once the sausage have browned and cooked …
From cookincanuck.com
4.8/5 (19)Total Time 20 minsCategory Appetizers, Appetizers For EntertainingCalories 192 per serving
From cookincanuck.com
4.8/5 (19)Total Time 20 minsCategory Appetizers, Appetizers For EntertainingCalories 192 per serving
- Heat a large saucepan over medium-high heat. Lightly coat with cooking spray. Add the sausages and, using a wooden spoon, break up the sausages as they cook.
- Once the sausage have browned and cooked through, move them to one side of the saucepan and turn the heat to medium.
- Add the olive oil to the empty part of the saucepan, then add the red bell pepper, shallots and salt. Cook, stirring occasionally, until tender, 3 to 4 minutes. Stir the mixture together with the sausage.
See details
CLAMS WITH SPICY SAUSAGE IN GARLICKY TOMATO BROTH
Web Mar 11, 2018 Ingredients 2 dozen Littleneck clams ¾ lb of spicy Italian sausage, casings removed 1 14 oz. can of cherry tomatoes or baby roma tomatoes ( I used Mutti brand) ½ bottle of clam juice about 4 oz. is …
From prouditaliancook.com
From prouditaliancook.com
See details
BEST DRUNKEN CLAMS RECIPE - HOW TO MAKE CLAMS WITH …
Web Apr 14, 2021 Add the sausage meat and cook for another 5 minutes, until the meat is nicely browned. Add the wine (both dry and sweet) and bring to boil. Add the tarragon. Add the clams, cover with a lid and cook, shaking …
From food52.com
From food52.com
See details
PASTA WITH CLAMS AND SAUSAGES - CAROLINE'S COOKING
Web Nov 1, 2019 Soak the clams in cold water while you prepare the other ingredients. Finely dice the onion and garlic and roughly chop the parsley. Remove the skin from the sausage. Set a pot of salted water to boil. …
From carolinescooking.com
From carolinescooking.com
See details
CAJUN CLAM CHOWDER - GRANDBABY CAKES
Web Dec 28, 2020 This Cajun Clam Chowder is rich and creamy, with just the right amount of Creole spices, clams, salty bacon and andouille sausage, potatoes and veggies! This chowder is the perfect mix of New England …
From grandbaby-cakes.com
From grandbaby-cakes.com
See details
DRUNKEN CLAMS AND SAUSAGE - NUTMEG NANNY
Web Dec 22, 2014 Add in shallots and fennel. Continue cooking until the vegetables start to soften and the sausage is no longer pink. Add in garlic and cook until fragrant, about 30 seconds. Add in white wine and cook …
From nutmegnanny.com
From nutmegnanny.com
See details
SHEET PAN CLAMBAKE - CREME DE LA CRUMB
Web Aug 17, 2017 Add clams, shrimp, sausage, onions, lobster (if using) and black pepper to the bowl along with the potatoes and corn. Melt 1/2 cup butter, stir in garlic and Old Bay seasoning. Pour over seafood and …
From lecremedelacrumb.com
From lecremedelacrumb.com
See details
OUR BEST CLAM RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 7 mins
- Baked Clams with Bacon and Garlic. In this ultimate version of baked clams, chef Daniel Humm includes chopped clams in the filling, doubling down on briny clam flavor.
- Spaghetti with Clams and Braised Greens. To give spaghetti with fresh clam sauce more flavor, chef Ashley Christensen purees sweet roasted bell peppers into the spicy, briny broth.
- Clam Risotto with Bacon and Chives. If you buy just-shucked whole clams rather than already chopped clams in a container for this recipe, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.
- Clams with Hot Pepper, Saffron, and Tomato Confit. The clams' natural juices, flavored with saffron, make a wonderful broth; a drizzle of basil-scented tomato oil enhances the flavor even more.
- Linguine with Clams, Bacon, and Tomato. Clams and bacon form a delectable union enhanced by wine-tinged tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.
See details
VIET-CAJUN SEAFOOD BOIL WITH LEMONGRASS-GARLIC BUTTER RECIPE
Web For the seafood boil: Heat the oil in a 10-quart or larger stockpot over medium-high heat until shimmering. Add the lemongrass, then the ginger, garlic and onion cut-sides down. …
From foodnetwork.com
Author Maria Do for Food Network KitchenSteps 6Difficulty Intermediate
From foodnetwork.com
Author Maria Do for Food Network KitchenSteps 6Difficulty Intermediate
See details
SAFFRON RISOTTO WITH CLAMS AND ANDOUILLE SAUSAGE - THE FRAYED …
Web Aug 6, 2019 Add sliced andouille sausage and cook for a minute. Stir in 1/2 cup of hot chicken stock and simmer to reduce. Repeatedly add 1/2 cup of chicken stock at a time. …
From thefrayedapron.com
From thefrayedapron.com
See details
RISOTTO WITH ANDOUILLE SAUSAGE AND CLAMS – POTSANDPANS
Web Place the rice, clam sauce, clam juice, white wine, sausage and chicken stock into the Microwave Pressure Cooker and stir well. Place the lid on the Microwave Pressure …
From potsandpans.com
From potsandpans.com
See details
FIRE ROASTED CLAMS WITH ANDOUILLE SAUSAGE - FORNO BRAVO
Web Sep 24, 2014 Let cook for 4-6 minutes, stir the clams, and continue to cook for an additional 5 minutes or until the clams have all opened. Remove from the oven, spoon …
From fornobravo.com
From fornobravo.com
See details
11 BEST ANDOUILLE SAUSAGE RECIPES (EASY RECIPES WITH ANDOUILLE …
Web Nov 4, 2022 Cook the veggies: Add veggies, garlic, bay leaves, and green onions. Then add chicken broth to the roux. Turn the heat to medium and stir well. Bring to a boil and …
From izzycooking.com
From izzycooking.com
See details
17 ANDOUILLE SAUSAGE RECIPES YOU’LL LOVE - INSANELY GOOD
Web Jun 3, 2022 Instant Pot Black Bean Soup With Andouille Sausage Andouille Chicken Sausage Veggie Kabobs (Deconstructed) Directions Select your favorite recipe. …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
CLAMS WITH SPICY SAUSAGE RECIPE | I CAN COOK THAT
Web Jun 14, 2013 Cook for 5 to 10 minutes, stirring occasionally, or until the onion has softened and becomes translucent. Add the sausage and cook for about 2 minutes, or until lightly …
From icancookthat.org
From icancookthat.org
See details
15 ANDOUILLE SAUSAGE RECIPES THAT TASTE LIKE NEW ORLEANS
Web Nov 25, 2019 Andouille-Stuffed Pork Loin This andouille-stuffed and bacon-wrapped pork loin is full of bold flavors and simple to prepare. It is a faculty potluck favorite. This recipe …
From tasteofhome.com
From tasteofhome.com
See details
SPCIY SEAFOOD PAELLA WITH ANDOUILLE SAUSAGE RECIPE ON FOOD52
Web Jan 11, 2010 Remove from the oven and add the reserved meat from the clams used to make the clam broth. Sprinkle with the reserved 1/2 cup parsley leaves. Serve with …
From food52.com
From food52.com
See details
THE 20 BEST ANDOUILLE SAUSAGE RECIPES - GYPSYPLATE
Web Jun 27, 2022 The Best Andouille Sausage Recipes: 1. Lowcountry Shrimp and Grits Once you try just one bite of these Lowcountry Shrimp and Grits, you are going to plan …
From gypsyplate.com
From gypsyplate.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love