Clams with Dried Calabrese Sausage

Clams with Dried Calabrese Sausage

The combination of fresh clams sauteed with a spicy dried italian sausage will be come an instant classic for your future meals
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Servings 2


  • 24 Top Neck Clams
  • Cup Chopped Scallions
  • 4 cloves Garlic – Minced
  • ½ Cup Fresh clam juice
  • ¾ Cup Dry white wine
  • ½ Cup Rotel Tomatoes
  • 4 ounces Calabrese sausage – chopped
  • 2 Tbsp Salted Butter
  • ¼ Cup Fresh Parsley – chopped
  • Salt and Pepper to taste


  • Heat the oil and butter in a large skillet.
  • Add the scallions and sautee until soft, then add the garlic, chopped calabrese sausage and cook for another 3 minutes.
  • Add the clam juice, wine, and tomato sauce and cook until reduced to about 3 cups.
  • Add the clams, cover and sautee until clams have opened. Occasionally shake skillet to help open the clams.
  • Add the fresh parsley, sea salt and fresh ground pepper. Gently shake the pot to combine
  • Serve over angel hair or linguini with a fresh loaf of italian bread.
Keyword Clams, Garlic, Italian