Clams:Kielbasa and Clams with Sauerkraut

Photo by Lee C.
Adapted from chewrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from chewrecipes.com

Ingredients

  • 2

    tablespoons olive oil

  • 2

    pounds kielbasa (1/4-inch slices on a bias)

  • 1

    yellow onion (peeled, thinly sliced)

  • 1

    clove garlic (peeled, thinly sliced)

  • 2-3

    pounds littleneck clams (cleaned)

  • 1/2

    teaspoon red pepper flakes

  • 2

    cups sauerkraut

  • 12

    ounces sour beer

  • 2

    tablespoons stadium mustard

  • parsley (roughly chopped, for garnish)

  • Kosher salt and freshly ground black pepper (to taste)

Directions

Preheat a Dutch oven over medium-high heat and add the olive oil. Add the kielbasa and cook until browned, about 7 minutes. Add the onions and garlic and cook until almost translucent, about 4 minutes. Add the clams, red pepper flakes, sauerkraut, and beer. Season with salt and pepper. Cover with the lid and bring to a boil. Turn the heat down to medium-low and gently boil until the clams have opened. Add the mustard and parsley and stir to combine. Serve immediately. Tip: Discard any clams that do not open during cooking. Use your favorite sausage if you can’t find kielbasa.

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