Spicy Clams with Abruzzese Sausage

Name: Spicy Clams with Abruzzese Sausage
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms clams, scrubbed; 473 milliliters dry white wine; 3 Tbsps extra virgin olive oil; 118 milliliters chopped italian parsley leaves; 1 teaspoons crushed red-pepper flakes, or to taste; 4 servings salt and pepper to taste; 1 large shallot, minced; 18 cloves garlic, peeled and left whole

One serving contains 263 calories, 9g of protein, and 11g of fat. This gluten free, dairy free, and primal recipe serves 4. Only Head to the store and pick up parsley leaves, salt and pepper, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Heat the oil in a large, heavy stock pot or Dutch oven over medium heat.

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Stock

Cooking Oil

Equipment you will use

Dutch Oven

Add the whole garlic cloves and let them cook undisturbed for several minutes until one side begins to get quite brown. Then stir the garlic and continue cooking until browned on all sides, stirring occasionally.

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Garlic

Add the chopped shallots and cook until translucent, stirring occasionally.

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Shallot

Add the red-pepper flakes and cook a moment more.

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Pepper

Add the wine; bring the liquid to a boil.

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Wine

Add the tomatoes and sausage slices. Lower the heat and simmer the pot, stirring occasionally for 15 minutes. Season to taste with salt and pepper.

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Salt And Pepper

Tomato

Sausage

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Pot

Add the clams to the pot covering it with a tight fitting lid immediately. Continue to cook the clams, shaking the pot once in a while, until the clams open, about 6-8 minutes.

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Clams

Equipment you will use

Pot

Remove the pot from the heat and add the parsley.

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Parsley

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Pot

Serve immediately with good crusty bread.

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Crusty Bread

Equipment

Dutch Oven

Pot

Ingredients

Servings:

1kilograms

clams, scrubbed 473milliliters

dry white wine 3Tbsps

extra virgin olive oil 118milliliters

chopped italian parsley leaves 1teaspoons

crushed red-pepper flakes, or to taste 4servings

salt and pepper to taste 1large

shallot, minced 18cloves

garlic, peeled and left whole

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.