Clams are way too good for so many reasons. They can be used in soups, pasta, or just steamed and eaten on their own, but these stuffed clams are certain to become a new/old favorite. There’s just something about the melding of a nice sausage with the briny brightness of the clams. Give it a little crispy breadcrumb topper and you can’t really go wrong.
Sausage Stuffed Clams
Serves up to 12
2lbs of clams, washed and rinsed
1/2lbs Italian pork sausage
1 shallot, minced
2 cloves of garlic, minced
1 1/2 cups panko breadcrumbs
1/4 cup chopped parsley
1 tablespoon dried Italian seasoning
Salt & Pepper
- Place your clams into a large skillet and add just enough water to cover the bottom of the pan. Place over medium-high heat and bring to a boil. Cover and steam until the clams open. Remove from heat and allow clams to come to room temperature. Discard any clams that didn’t open.
- Remove the clams from their shells and give them a rough chop if needed. You’re looking for about 1/2″ pieces. Split the shells into two pieces.
- Add the clams, sausage, shallots, and garlic to a mixing bowl and mix to combine.
- In another mixing bowl, add the breadcrumbs, Italian seasoning, and about two tablespoons of olive oil. Toss to combine.
- Spoon the clam stuffing mix back into the shell and top with the breadcrumb mixture.
- Place onto a baking sheet and drizzle with a little more olive oil.
- Place the stuffed clams into a preheated, 425 degree oven and cook until the sausage cooks through and the breadcrumbs brown. About 20 minutes.
- Remove from heat, garnish with chopped parsley, and serve.