Steamed Clams with Sausage and Olives

California Olive Committee
  • Yield: 6 servings


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