Florida Clams with Andouille Sausage & Plum Tomatoes

This spicy clam dish braised in wine can be served over rice or pasta as a main dish.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Main Course
Cuisine: American, Italian, Southern
Keyword: clams, cooked, cooked shellfish
Servings: 5
Calories: 458
Author: Chef Peter Sefani


  • 48 clams such as Florida farm-raised hard clams, rinsed well
  • 1 tbsp olive oil
  • 1 tbsp garlic chopped
  • 1 lb. Andouille smoked sausage sliced in coins
  • 3 cups plum tomatoes chopped
  • 2 cups stock or dry white wine
  • 3 tbsp fresh herbs basil, oregano and marjoram, chopped
  • 2 tbsp scallions or chives sliced


  • Heat pan a large enough to hold clams without crowding over medium high heat.
  • Add oil and garlic and cook garlic until soft, do not burn.
  • Add clams, sausage, tomatoes, stock or wine, and herbs. Cover and cook until clams open.
  • Divide between four bowls and top with scallions or chives. Serve with crusty bread for an appetizer, or over pasta or rice for a main dish, and enjoy!



This recipe by Chef Peter Stefani of The Island Room Restaurant at Cedar Cove in Cedar Key, Fla., features Florida farm-raised hard clams in a tasty infusion of Italian and Southern cuisine. This dish can be served over pasta or rice for a main course, or as an appetizer, but always include a large piece of crusty bread to soak up the delicious juices. Chef Stefani prepared this recipe for the Romancing the Clam live cooking event in 2009 in Savannah, Ga.


Calories: 458kcal | Carbohydrates: 10g | Protein: 22g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 947mg | Potassium: 694mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1506IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 2mg
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