Sausage Stuffed Clams Recipe
Here is a well sought after recipe of Sausage Stuffed Clams. The flavor of Seafood makes this dish all the more appetizing. This Sausage Stuffed Clams is never going to fail as a Main Dish. Was it you or the fragrance of Sausage Stuffed Clams that you're making that has drawn me to the kitchen?, were my partner's words.
Ingredients
1 dozen cherrystone clams
1/2 cup water
1/2 cup dry white wine
1/4 pound pork-sausage meat
1/2 cup finely chopped celery
1 cup white-bread cubes
1 egg
Directions
1. With stiff brush, scrub clams under running cold water to remove any sand. In 5-quart Dutch oven over high heat, heat water and wine to boiling. Add clams; heat to boiling. Reduce heat to medium-low; cover and cook just until shells open, about 5 minutes.
2. Discard top shell from each clam; rinse clam on half shell in cooking broth. Place clams in 13" by 9" baking dish. Let broth stand a few minutes, until sand settles. Spoon 1 teaspoon clear broth into each clam; discard remaining broth. Rinse and dry Dutch oven.
3. In Dutch oven over medium heat, brown sausage, stirring to break up sausage. Stir in celery; cook 1 minute. Stir in bread cubes; cook until browned. Remove from heat; cool slightly. Stir in egg.
4. Preheat oven to 425°F. Top clams with sausage mixture. Bake 10 minutes or until browned.
2. Discard top shell from each clam; rinse clam on half shell in cooking broth. Place clams in 13" by 9" baking dish. Let broth stand a few minutes, until sand settles. Spoon 1 teaspoon clear broth into each clam; discard remaining broth. Rinse and dry Dutch oven.
3. In Dutch oven over medium heat, brown sausage, stirring to break up sausage. Stir in celery; cook 1 minute. Stir in bread cubes; cook until browned. Remove from heat; cool slightly. Stir in egg.
4. Preheat oven to 425°F. Top clams with sausage mixture. Bake 10 minutes or until browned.
