Grilled Clams
Sambuca isn't just for drinking. These grilled clams are stuffed with a Italian sausage mixture that's sauteed in Sambuca. Get Steven Raichlen's recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.
Cooking tools:
- Shellfish grilling rack
- Grill
- Clam knife
- Stiff brush
- Microplane
- Nonstick skillet
- Wooden spoon
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Measuring spoon
- Measuring cup
- Serving platter
- Plate
Ingredients
- 1/2 pound hot or mild Italian bulk sausage
- 2 tablespoons extra virgin olive oil
- 4 scallions, trimmed and thinly sliced crosswise
- 1 small red bell pepper, finely chopped (about 1/2 cup)
- 1/4 cup chopped flat-leaf parsley
- 1 clove garlic, finely minced
- 1 teaspoon finely grated lemon zest
- 2 cups fresh bread crumbs, preferably homemade
- 3 tablespoons Sambuca
- Coarse salt (kosher or sea) and freshly ground black pepper
- 36 littleneck clams
- Lemon wedges, for serving
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