Steamed Clams with Italian Sausage

Steamed clams are fantastic for sharing as an appetizer. Serve with some crusty bread to dunk in the broth and scoop up the Italian sausage.

Steamed clams is one of my favorite appetizers to share with others. If they're on a restaurant menu, I'm ordering them! And if no one at the table wants to share them with me, I'm more than happy to enjoy the clams as my main meal, often with a green salad on the side. The dose of greens balances out the copious amounts of bread I dip into the broth.

If you've never made steamed clams at home, you'll be shocked at how easy it is. Each time I make them, I wonder why I don't pull out this recipe on a weekly basis.

While I adore the taste of steamed clams, it's the broth, a combination of white wine and the juices from the clams, that is the real star of the show. The best way to enjoy it is by dunking toasted pieces of baguette into the broth, scooping up pieces of Italian sausage and red bell pepper with each bite. That being said, I have been known to slurp up the broth with a spoon if there is no bread in sight.

Ingredients this steamed clams recipe

• CLAMS: You’ll need a couple of pounds of littleneck clams, sometimes called steamer clams. As your fishmonger to avoid clams that are cracked or have already opened.
• SAUSAGE: Any type of Italian, either sweet or spicy, will do. I prefer spicy chicken Italian sausage. It lends a bit of “zip” to the recipe, but boasts a lower fat content.
• WINE: Use a dry white wine, such as sauvignon blanc or pinot grigio.
• VEGETABLES: Shallots and red bell pepper add a good base of flavor to the steaming liquid.
• OLIVE OIL: Use a drizzle of extra virgin olive oil for sautéing the vegetables.
• GARNISH: Garnish the dish with minced flat-leaf parsley. Thinly sliced green onions are a good substitute.

See recipe card below for full ingredients list & recipe directions.

How to steam clams

SOAK THE CLAMS: Before steaming clams, it's a good idea to soak them in cold water for 30 to 60 minutes to allow the clams to spit out any sand.

RINSE AND PICK THROUGH: Rinse the clams well and discard any that are cracked or open. If there is an open clam, try tapping it on the counter. If it closes, it's okay to use. Otherwise, pitch it in the garbage.

COOK THE EXTRAS: Cook any aromatics in a saucepan. In this recipe, that's sausage, red bell pepper and shallots.

ADD THE LIQUID: Add about ¾ cup of liquid (for 2 pounds of clams) to the saucepan and bring to a boil. White wine imparts fantastic flavor in this recipe!

COOK THE CLAMS: Place the clams in the saucepan, cover and allow to steam for 7 or 8 minutes. Discard any clams that don't open.

SERVE: Serve the clams with any accumulated liquid. It's fantastic for dipping in pieces of toasted baguette!

Other healthy seafood recipes

Printable Recipe

Steamed Clams with Italian Sausage

Steamed clams are fantastic for sharing as an appetizer. Serve with some toasted baguette pieces to dunk in the broth and scoop up the Italian sausage.

4.80 from 20 votes

Print Pin Rate

Course: Appetizers, Appetizers For Entertaining

Cuisine: Italian

Keyword: Seafood Recipes

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 Servings

Calories: 191.5kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 6 ounces spicy Italian chicken sausage
• 1 ½ teaspoons olive oil
• 1 red bell pepper diced
• 1 shallot minced
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¾ cup dry white wine
• 2 pounds littleneck clams* (See Note 1)
• 1 tablespoon minced flat-leaf parsley
• toasted baguette pieces for serving if desired (See Note 2)

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Instructions

• Heat a large saucepan over medium-high heat. Lightly coat with cooking spray. Add the sausages and, using a wooden spoon, break up the sausages as they cook.
• Once the sausage have browned and cooked through, move them to one side of the saucepan and turn the heat to medium.
• Add the olive oil to the empty part of the saucepan, then add the red bell pepper, shallots and salt. Cook, stirring occasionally, until tender, 3 to 4 minutes. Stir the mixture together with the sausage.
• Pour the white wine into the sausage mixture and bring to a boil.
• Add the clams to the saucepan, cover and let steam for about 8 minutes, or until the clams have opened. Discard any clams that have not opened.
• Transfer to a serving bowl and garnish with parsley. Serve with toasted baguette pieces, if desired.

Notes

Note 1: Before steaming clams, it’s a good idea to soak them in cold water for 30 to 60 minutes to allow the clams to spit out any sand.

Note 2: Baguette pieces not included in nutritional information.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 0.25of Recipe | Calories: 191.5kcal | Carbohydrates: 8.3g | Protein: 19.2g | Fat: 7.3g | Saturated Fat: 1.7g | Cholesterol: 62.5mg | Sodium: 492.5mg | Fiber: 0.9g | Sugar: 1.5g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was originally published on April 16, 2018 and updated on February 23, 2023.

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