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)
More From Cooking Light
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
- 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
- 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.
- 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.
- Prepare grill to high heat.
- 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.
Only you will be able to view, print, and edit this note.Add Note