Quick and Easy Clams

With Parsley And Italian Sausage

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 9/12/2017

Every now and then I get a craving for clams and crusty sourdough.

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What you will need

1 lb clams

1 large italian sausage

2 cups water

3 sprigs parsley

1 lemon

How to cook

1

Clams will keep for a few days if stored on ice with a moist towel over them. But don't let them get submerged in water. Any that are opened and don't close quickly when jostled should be discarded.

2

Any time you get clams, a couple hours before cook them, you wanna get them in fresh cold water. This should gove them a chance to spit out any silt.

3

Brown sausage in a heavy pan.

4

Meanwhile, chop up some parsley.
Meanwhile, chop up some parsley.
Meanwhile, chop up some parsley.

Meanwhile, chop up some parsley.

5

Add your clams.

6

Let them cook for a few minutes. Then add about 2 cups of water and simmer until they open up. A little wine would be nice in here too if available. Clams that do not open when cooked should be discarded. Do not eat them.

7

Finish with parsley and the juice of one lemon. It'll probably be salty enough so don't add salt without tasting.

8

Serve with a really good, crusty sourdough.

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