Grilled Clams with Sambuca and Italian Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A vegetable grill grate can be used in place of the shellfish grate. Or buy bigger clams to set directly on the grill rack. Ingredients:
4 ounces hot turkey italian sausage (about 1/2 link) |
1/4 cup finely chopped onion |
1/4 cup finely chopped green bell pepper |
1/4 cup finely chopped red bell pepper |
1/2 teaspoon butter |
1 garlic clove, minced |
1 (1-ounce) slice day-old white bread |
2 tablespoons sambuca or pernod (licorice-flavored liqueur) |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon black pepper |
dash of salt |
36 littleneck clams, cleaned |
6 lemon wedges |
Directions:
1. Remove casings from sausage. Heat a large nonstick skillet over medium heat. Add sausage; cook until browned, stirring to crumble. Add onion, peppers, butter, and garlic to pan; cook 5 minutes, stirring frequently.
2. Place bread in a food processor; pulse 5 times or until breadcrumbs form. Add breadcrumbs to sausage mixture; cook 3 minutes, stirring constantly. Pour Sambuca into one side of skillet. Ignite Sambuca with a long match, and let flames die down. Stir in the Worcestershire sauce, pepper, and salt.
3. Prepare grill to high heat.
4. Shuck clams; discard any broken shells or shells that remain open. Place 12 clam halves on shellfish grate; discard top halves of shells. Top each with about 1 teaspoon breadcrumb mixture. Place grate on grill. Cover and cook 4 minutes or until clam juice in shells boils. Remove clams from grate; keep warm. Repeat procedure with remaining clams and breadcrumbs. Serve with lemon wedges.
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