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Clams with Andouille Sausage and Plum Tomatoes

You're Going To Need

  • 1 tbsp olive oil

  • 1 tbsp garlic, chopped

  • 48 clams, rinsed well

  • 1 lb. Andouille smoked sausage, sliced

  • 3 cups plum tomatoes, chopped

  • 2 cups stock or dry white wine

  • 3 tbsp fresh herbs (basil, oregano and marjoram), chopped

  • 2 tbsp scallions or chives, sliced




Heat pan large enough to hold clams without crowding over medium high heat.

Add oil and garlic and cook garlic until soft, do not burn.

Add clams, sausage, tomatoes, stock or wine, and herbs.


Cover and cook until clams open.

This recipe is hails from the Island Room Restaurant in Cedar Key, FL, and features littleneck clams in a tasty infusion of Italian and Southern cuisine.  This can be served over pasta or rice, but always include a large piece of crusty bread to soak up the delicious juices.

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