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Clam And Sausage Bake


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  • 1/4 cup olive oil
  • 1/2 pound chorizo or other fresh pork sausage finely ground
  • 1 cup chopped yellow onions
  • 1 tablespoon chopped garlic
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 1/2 cups fine dried bread crumbs
  • 1 tablespoon finely-chopped fresh parsley leaves
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Creole seasoning see * Note
  • 1 1/4 cups water
  • 1 1/2 pounds Manila clams - (to 2 lbs) shucked
  • 2 cups basic butter sauce
  • 2 tablespoons chopped green onions


Servings 8


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 400 degrees.

In a large sauté pan, over medium heat, heat 1 tablespoon of the oil. Add the sausage and cook until the meat is browned, about 4 minutes. Add the onions and garlic. Season with salt and pepper. Continue to cook for 2 minutes. Remove from the heat and pour into a medium mixing bowl and cool completely.

In another mixing bowl, combine 2 tablespoons of the oil, the bread crumbs, parsley and cheese. Season with Creole seasoning and mix well. Add the sausage mixture and water to the bread crumbs. Mix well.

Grease the bottom of a 10-inch pie pan with the remaining tablespoon of oil. Arrange the clams in 1 layer in the bottom of the pan. Season with Creole seasoning. Cover the clams with the sausage mixture, packing it firmly down onto them. Bake on the center rack of the oven until the top is golden brown, about 18 to 20 minutes.

Remove from the oven and spoon onto serving plates. Drizzle the plates with some of the sauce. Garnish with green onions.

This recipe yields 8 servings.

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