Sausage and Clams with Chickpeas

Photo: Randy Mayor; Styling: Leigh Ann Ross

This recipe features the Portuguese-inspired combination of sausage, kale, and clams. Use sweet turkey Italian sausage if you prefer less spice.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 33%
  • Fat: 12.6g
  • Saturated fat: 3g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 3.4g
  • Protein: 31.1g
  • Carbohydrate: 30.8g
  • Fiber: 5.7g
  • Cholesterol: 70mg
  • Iron: 13.1mg
  • Sodium: 842mg
  • Calcium: 242mg

Ingredients

  • Cooking spray
  • 12 ounces hot turkey Italian sausage
  • 1/2 cup chopped onion
  • 3 garlic cloves, chopped
  • 2 tablespoons Madeira wine or dry sherry
  • 8 cups chopped kale (about 10 ounces)
  • 1/8 teaspoon salt
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 16 littleneck clams
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Preparation

  1. 1. Heat a Dutch oven over high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Reduce heat to medium. Stir in chopped onion and garlic; cook 1 minute, stirring occasionally. Add Madeira; cook 1 minute or until liquid evaporates. Add kale, salt, and chicken broth; cover, reduce heat, and simmer 15 minutes. Stir in clams and chickpeas; cook, covered, 10 minutes or until shells open. Discard any unopened shells.
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