Steamed Clams with Sausage and Olives
California Olive Committee
- Yield: 6 servings
Ingredients
- 2teaspoons olive oil
- 1/2pound Andouille sausage, halved lengthwise and sliced
- 2cups fennel, halved, cored and thinly sliced
- 2pounds clams, scrubbed and purged
- 1teaspoon minced garlic
- 1cup white wine
- 3/4cup California Black Ripe Olives, sliced
- 1/4cup parsley, chopped
- 2tablespoons unsalted butter
Instructions
- Heat olive oil over medium-high heat in a large saucepot. Add sausage and fennel and cook for 2 to 3 minutes, stirring occasionally, until lightly browned. Stir in clams and garlic and continue cooking for 1 minute. Pour in white wine, cover and cook for 3 to 5 minutes on high until all clams have opened. Turn heat down to low and stir in olives, parsley and butter. Serve with grilled or toasted crusty bread.
Recipe courtesy of California Olive Committee