Sausage and Herb Stuffed Clams (Robert Irvine) |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Ingredients:
1 tablespoon olive oil |
8 ounces italian sausage |
1/6 cup small-diced celery |
1/6 cup small-diced red onion |
1/4 cup white wine |
juice of 1 lemon |
24 small clams, raw and diced, shells reserved |
1/4 cup breadcrumbs |
1 tablespoon minced fresh parsley |
1 stick unsalted butter, at room temperature |
1 tablespoon hot sauce |
Directions:
1. Preheat the oven to 400 degrees F.
2. In a saute pan over high heat, add the oil and allow to heat. Then add the sausage and cook for 2 minutes, stirring throughout the process. Next, add the celery and onions, again cooking for 2 minutes. Then deglaze the pan with the wine. Next, add the lemon juice, then the clams, breadcrumbs and parsley. Cook for 2 minutes, and then remove from the heat. Next, stuff the clam shells loosely with the prepared stuffing. Place in the oven and cook for 8 to 10 minutes.
3. During cooking, prepare the sauce. In a bowl, whisk together the butter and hot sauce, mixing well. After cooking the clams, finish with the prepared butter sauce and serve.
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