Clams & Andouille

"You can make ingredient substitutions to every part of the dish with great success," says Andrew "Drew" Araneo, chef/owner of Drew's Bayshore Bistro in Keyport. "An example would be to omit the tomato and andouille, and add perhaps pancetta and pesto."

Roasted clams with andouille sausage.
Photo by Stuart Goldenberg.

Serves: 4

"Or," Araneo adds, "you can change the flavor profile completely, with Asian ingredients such as lemongrass, lime, cilantro and coconut milk, or chorizo sausage, chipotles or any chiles you’d like. You can also make the dish using mussels, or with other varieties of clams."

Ingredients:

24 Little Neck Clams
1 Tbs. Olive Oil
3 oz. Diced Andouille
1 Tbs. Chopped Garlic
1/2 Cup Tomato Sauce
2 Cups Dry White Wine
1/4 Cup Chopped Parsley
2 Tbs. Unsalted Butter

Preparation:

Heat a large saute pan (one with a lid) over high heat.
Add oil & Andouille and saute until fat from sausage begins to render.
Add chopped garlic and saute for about 30 seconds.
Add clams & tomato sauce, stirring to evenly distribute ingredients.
Pour in white wine, cover and bring to a simmer.
As clams cook they will begin to open, remove the cooked clams as soon as possible to prevent overcooking.
When all clams have opened, add butter & chopped parsley to pan.
Swirl pan to help melt butter.
When butter is melted pour liquid over clams in serving bowl.
Serve with warm crusty bread.

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