Clams with Spicy Sausage


  • 1 teaspoon(s) finely grated lemon zest
  • 1.5 teaspoon(s) curry powder
  • 3 clove(s) garlic
  • Lemon wedges
  • 0.25 cup(s) extra-virgin olive oil
  • 1 cup(s) chicken stock
  • 0.25 pound(s) andouille sausage
  • + 3 more ingredients
    • 4 dozen littleneck clams
    • 0.25 cup(s) chopped cilantro
    • 1 medium onion

1. Heat the olive oil in a large saucepan. Add the garlic, onion, lemon zest and curry powder and cook over moderate heat, stirring occasionally, for 5 minutes. Add the andouille and cook over moderately high heat for 2 minutes. Add the stock and bring to a boil. Add the clams, cover and cook, sh...

View full recipe at Food & Wine


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