Clams:Kielbasa and Clams with Sauerkraut

By á-4084

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)

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.