Recipe: Angeline's Clams and Spicy Sausage

Chef Alex Harrell of Angeline share's his recipe for clams and spicy sausage.

Kit appears regularly in the kitchen on the Sunday edition of Eyewitness Morning News, Sundays at 6 a.m.     

Clams and Spicy Sausage
Recipe by chef Alex Harrell
Yield: 2 servings


1 ½ tablespoon unsalted butter
1/3 cup red onion, shaved
½ cup fennel, shaved
½ teaspoon garlic, minced
16 clams, rinsed and purged of grit
¾ cup spicy pork sausage
pinch of crushed red pepper
1 pinch ground fennel seed
pinch kosher salt
¼ cup white wine
½ cup pork or chicken stock
2 teaspoons chives, chopped
2 teaspoons parsley, chopped
1 teaspoon oregano, chopped


• In a large stockpot, heat ½ of the butter over medium-high heat until bubbling.
• Add red onion, fennel and garlic and cook until fragrant, about 3 minutes.
• Add the clams, sausage, crushed red pepper, fennel seed and salt. Cook together for 3 minutes.
• Add the white wine to the pot and then the stock. Cover with a lid and steam the clams until they begin to open.
• Once the clams open, divide them into 2 bowls.
• Add the remaining butter to the pot and stir to incorporate.
• Add the herbs and divide the broth and sausage between the two bowls.
• Serve with some toasted bread

MORE RECIPES FROM KIT WOHL Italian olive salad | Elizabeth's Praline Bacon | Upperline's Oysters St. Claude | Chef John Folse's beef daube | Strawberry shortcake Fitzmorris | P&J's Char-Grilled Oysters



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