Restaurants›Market Broiler Fremont›Clam Pot With Andouille Sausage Recipe

Clam Pot With Andouille Sausage Recipe

Inspired by Market Broiler Fremont
Time45m
Serves4

Make Clam Pot With Andouille Sausage Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Clam pot

Method

Clam pot

1

Prepare clams

Rinse the clams under cold running water. Discard any clams with cracked shells or that do not close when tapped. If clams are sandy, place them in a bowl with cold salted water (about 1 tablespoon kosher salt per liter) for 20–30 minutes to purge grit, then rinse again.

2

Saute aromatics and sausage

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced andouille and cook until browned on both sides, about 3–4 minutes. Transfer sausage to a plate and set aside. Add the remaining 2 tablespoons butter to the pot. Add the shallots, fennel, and celery and sweat gently over medium-low heat until softened and translucent, about 6–8 minutes. Stir in the minced garlic and red pepper flakes and cook for 30–45 seconds until fragrant.

3

Deglaze and build broth

Increase heat to medium-high. Pour in the dry white wine to deglaze the pot, scraping up browned bits from the bottom. Allow the wine to reduce by about half, 2–3 minutes. Add the fish stock or clam juice, lemon zest, thyme sprigs, bay leaf, and season with kosher salt and pepper. Return the browned andouille to the pot and bring the mixture to a gentle simmer.

4

Cook clams

Add the cleaned clams to the simmering broth in an even layer. Cover the pot and steam until the clams open, about 6–8 minutes. Shake the pot gently once or twice during cooking to redistribute clams. Discard any clams that remain closed after cooking.

5

Finish and season

Remove and discard the thyme sprigs and bay leaf. Stir in the lemon juice and chopped parsley. Taste the broth and adjust seasoning with more salt, pepper, or lemon as needed. If the broth is very thin, simmer uncovered for another 2–3 minutes to concentrate flavors; if too strong, add up to 1/4 cup water or stock.

6

Serve

Ladle the clams and andouille with plenty of broth into shallow bowls or a communal pot. Serve immediately with slices of crusty bread for dipping and an extra sprinkle of chopped parsley and a drizzle of olive oil if desired.