Steamed Clams in White Wine Sauce

As part of our GO Fish! campaign, highlighting National Seafood Month, we're posting a new sustainable seafood recipe every day in October.


Serves 4 People

2 Lbs Littleneck Clams, scrubbed
2 links turkey or chicken sausage, chopped into 1/2 inch slices
6 asparagus stalks, chopped
1 yellow onion, chopped fine
1 Tbs. garlic, chopped fine
1 Tbsp. olive oil
1 cup white wine
2 lemons, squeezed
1/4 bunch parsley, chopped fine


  • Saute the onion and garlic and olive oil in large Dutch oven, cook until translucent.
  • Add the sausage and brown slightly.
  • Add asparagus and cook slightly so it is still crunchy.
  • Remove sausage and asparagus and set aside.
  • Add wine, lemon and clams and cover pot.
  • Steam for 3-5 minutes until all the clams have opened. Discard those that remain closed.
  • Add asparagus and sausage to the sauce and plate with clams.
  • Add parsley before serving, with extra sauce.

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