Grilled Clams with Sambuca and Italian Sausage
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- dash of salt
- 1/4 tsp black pepper
- 1/2 tsp worcestershire sauce
- 1/4 c finely chopped onion
- 4 oz hot turkey italian sausage (about 1/2 link)
- 1/4 c finely chopped green bell pepper
- 1/4 c finely chopped red bell pepper
- 1/2 tsp butter
- 1 garlic clove minced ( i used 2)
- 1 (1-oz)slice day-old white bread
- 2 tbs sambucca
- 36 count little neck clams
- 6 lemon wedges
- double topping to have enough to satisfy me.
- Carbohydrate 73.6895954166644 g
- Cholesterol 5.0838541585325 mg
- Fat 3.905173538598 g
- Fiber 31.1624987831116 g
- Protein 8.24704895830117 g
- Saturated Fat 1.48513916472324 g
- Serving Size 1 1 Recipe (807g)
- Sodium 217.502666644875 mg
- Sugar 42.5270966335528 g
- Trans Fat 1.18888104145185 g
- Calories 165 calories
1. Remove casings from sausage. Heat a large non stick skillet over medium heat. Add sausage; cook until browned stirring to crumble. Add onion, peppers, butter and garlic to pan; cook 5 minutes, stirring frequently. 2. Place bread in a food processor; pulse 5 times or until breadcrumbs form. Add breadcrumbs to sausage mixture, cook 3 minutes, string constantly. Pour Sambucca into one side of skillet. Ignite Sambucca with a long match, let flames die down. Stir in the Worcestershire sauce, pepper and salt. 3. Prepare grill to high heat. 4. Shuck clams; discard any broken shells or shells that remain open. Place 12 clam halves on shellfish grate; discard top halves of shells. Top each with about 1 tsp breadcrumb mixture. Place grate on grill. Cover and cook 4 minutes or until clam juice in shells boils. Remove clams from grate keep warm. Repeat procedure with remaining clams and breadcrumbs. Serve with lemon wedges. Yield: 6 servings (serving size: 6 clams and 1 lemon wedge).
