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Sausage Stuffed Clams

Western.Chefs's picture
  Cherrystone clams 12
  Water 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Pork sausage meat 1⁄4 Pound
  Chopped celery 1⁄2 Cup (8 tbs)
  White bread cubes 1 Cup (16 tbs)
  Egg 1

1. With stiff brush, scrub clams under running cold water to remove any sand. In 5-quart Dutch oven over high heat, heat water and wine to boiling. Add clams; heat to boiling. Reduce heat to medium-low; cover and cook just until shells open, about 5 minutes.
2. Discard top shell from each clam; rinse clam on half shell in cooking broth. Place clams in 13" by 9" baking dish. Let broth stand a few minutes, until sand settles. Spoon 1 teaspoon clear broth into each clam; discard remaining broth. Rinse and dry Dutch oven.
3. In Dutch oven over medium heat, brown sausage, stirring to break up sausage. Stir in celery; cook 1 minute. Stir in bread cubes; cook until browned. Remove from heat; cool slightly. Stir in egg.
4. Preheat oven to 425°F. Top clams with sausage mixture. Bake 10 minutes or until browned.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1362 Calories from Fat 396

% Daily Value*

Total Fat 43 g66.5%

Saturated Fat 11.6 g57.8%

Trans Fat 0.2 g

Cholesterol 610.6 mg203.5%

Sodium 6330.4 mg263.8%

Total Carbohydrates 47 g15.5%

Dietary Fiber 0.96 g3.8%

Sugars 2.6 g

Protein 156 g311%

Vitamin A 12% Vitamin C 4.4%

Calcium 112.3% Iron 411.4%

*Based on a 2000 Calorie diet

Sausage Stuffed Clams Recipe