Clams:Kielbasa and Clams with Sauerkraut
By á-4084
Rate this recipe
4.7/5
(3 Votes)
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)
Details
Adapted from chewrecipes.com
Preparation
Step 1
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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