Sausage And Herb Stuffed Clams Recipes

DAD'S FAMOUS STUFFIES

Steps:

• Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.

STUFFED CLAMS

Steps:

• Saute chopped onions, diced pepper and sliced mushrooms in 1/4 cup butter. Add to chopped clams, and season with salt, pepper and garlic.
• Add the clam mixture to crushed Ritz crackers and 1/4 cup of melted butter until the mixture holds together but is not too greasy.
• Stuff the clam shells with the mixture and bake for about 15 minutes at 350 degrees.
• Garnish with a lemon wedge.

SAUSAGE AND HERB STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
• Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

SAUSAGE AND CLAMS WITH POLENTA

Steps:

• Cook the polenta as the label directs; keep warm.
• Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic and broccoli rabe, season with salt and pepper and cook until the broccoli rabe is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pot and cook until just brown, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until soft, about 2 minutes. Add the wine, bring to a boil and cook 3 minutes.
• Add the clams; cover and cook over medium-high heat until the clams open, 5 to 7 minutes (discard any that do not open). Return the broccoli rabe to the pot and season with salt and pepper. Divide the polenta among bowls and top with the sausage-clam mixture and cooking liquid. Sprinkle with parsley, if desired.

SAUSAGE AND CLAM SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, turning, until browned, about 4 minutes. Add the onion, garlic and red pepper flakes and cook until the onion is soft, about 3 minutes.
• Stir in the orange juice concentrate, kale and 3 cups water. Add the tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 30 minutes.
• Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.

STEAMED CLAMS WITH SPICY SAUSAGE AND TOMATOES

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. Add shallots, garlic and dried red pepper. Sauté until sausage is cooked through, about 5 minutes. Mix in tomatoes with juices, broth and vinegar. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). Mix in basil.

STUFFED CLAMS WITH LINGUICA AND CORN

Steps:

• Fill a large pot with 2 inches of water, and bring to a boil. Add clams, cover, and cook just until they open, about 6 minutes (start checking after 5 minutes and discard any clams that have not opened after 7 minutes). Remove clams, and pour broth through a fine sieve into a bowl; reserve 1/2 cup. Remove clams from shells, reserving shells, and roughly chop clams. Transfer clams to a large bowl.
• Separate clam shells, and remove muscles. Wash and reserve 24 shells.
• Preheat oven to 350 degrees. Chop or pulse sausage in a food processor until chunky. Melt butter in a large skillet over high heat. Add onion, celery, and corn, and cook until edges start to brown, about 6 minutes. Add sausage and cayenne, and saute until warmed through, about 1 minute. Add mixture to clams. Stir in reserved clam broth, the lemon zest, and breadcrumbs until just incorporated.
• Place shells on a rimmed baking sheet, and divide mixture among shells (do not pack). Cover with parchment-lined foil, and bake until hot throughout, about 30 minutes. Remove foil, and turn oven to broil. Broil clams on middle rack until crisp and browned on top, 3 to 4 minutes. Serve with lemon wedges for spritzing.