Grilled Clams with Sambuca and Italian Sausage

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

A vegetable grill grate can be used in place of the shellfish grate. Or buy bigger clams to set directly on the grill rack.

Yield: 6 servings (serving size: 6 clams and 1 lemon wedge)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 23%
  • Fat: 3.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 15g
  • Carbohydrate: 6.2g
  • Fiber: 0.4g
  • Cholesterol: 44mg
  • Iron: 5.9mg
  • Sodium: 221mg
  • Calcium: 38mg

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

Preparation

  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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