Italian Sausage and Clams Recipe
Recipe type: Entree
Cuisine: Mediterranean
Yield: 6
We used Sicilian Italian Sausage because it is loaded with fennel, the flavor of the fennel goes well with the orange and clams. This dish is versatile with wine, try a dry rosé, medium red, or a crisp white. For a hungry crowd Cavatappi pasta can stretch the meal. We serve this in the center of the kitchen island with small plates as an antipasti for a fun crowd.
  • 1 pound Sicilian Italian Sausage
  • 2 Tablespoons olive oil
  • ¼ lb. Pancetta, diced
  • 1 cup onion, Vidalia or other sweet, diced
  • 3 cloves garlic, minced
  • 4 dozen manilla clams
  • ½ cup white wine
  • 1 cup orange juice, fresh squeezed
  • 1 Tablespoon heavy cream
  • ¼ teaspoon slat, Kosher
  • ½ teaspoon oregano, Greek
  • Garlic Crostini
  1. If you are lucky enough to find Italian sausage in a continuous thin link, roll it in a pinwheel circle and place in a large sauté pan with 2 Tablespoons hot olive oil. Place in a 400ºF oven for 15 minutes until cooked. If not, take the sausage out of the casing, or use bulk sausage and place in a large sauté pan with 2 Tablespoons olive oil. Sauté until it begins to brown. Remove and set aside.
  2. In the same large sauté pan with the hot oil, add the pancetta first and then the onion and garlic. Sauté until the onions are translucent, the garlic golden brown and the pancetta crispy.
  3. On medium heat, add the pin-wheel/or bulk sausage to the center of the pan and the clams on top.
  4. Deglaze with white wine, add the orange juice, salt and oregano.
  5. Cover the pan with a lid or aluminum foil. Simmer over medium high heat until the clams begin to open. Clams can become over cooked quickly. As the clams open, remove them from the pan and set aside in a bowl.
  6. Turn the heat off and swirl in the heavy cream. This gives the sauce a velvety finish. Adjust with salt and fresh ground black pepper.
  7. Return the clams to the sauté pan with the sausage and sauce.
  8. Serve with chopped basil and Garlic Crostini, placed around the edge of the pan.
Recipe by Salty Fig at