Steamed Clams with Sausage and Olives

  • Yield 6 servings

A quick-and-easy idea for fresh clams.

California Olive Committee


2 teaspoons olive oil
1/2 pound Andouille sausage, halved lengthwise and sliced
2 cups fennel, halved, cored and thinly sliced
2 pounds clams, scrubbed and purged
1 teaspoon minced garlic
1 cup white wine
3/4 cup California Black Ripe Olives, sliced
1/4 cup parsley, chopped
2 tablespoons unsalted butter


  1. Heat olive oil over medium-high heat in a large saucepot. Add sausage and fennel and cook for 2 to 3 minutes, stirring occasionally, until lightly browned. Stir in clams and garlic and continue cooking for 1 minute. Pour in white wine, cover and cook for 3 to 5 minutes on high until all clams have opened. Turn heat down to low and stir in olives, parsley and butter. Serve with grilled or toasted crusty bread.

Recipe courtesy of California Olive Committee




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