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Florida Clams with Andouille

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: 458kcal
Author: Chef Peter Sefani

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp garlic chopped
  • 48 clams such as Florida farm-raised hard clams, rinsed well
  • 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

Instructions

  • 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!

Video

Notes

This recipe by Chef Peter Stefani of The Island Room Restaurant at Cedar Cove, Cedar Key, Fl., 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.

Nutrition

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
Tried this recipe?Let us know how it was!

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