Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 pound smoked sausage, diced

  3. 1/2 cup sliced red bell pepper

  4. 1/2 cup sliced yellow bell pepper

  5. 1/2 cup sliced red onion

  6. 1/4 cup sliced green onions

  7. 1 tablespoon minced garlic

  8. 4 dozen littleneck clams in the shell, scrubbed

  9. 1 pound shrimp, peeled and deveined

  10. 1 1/2 cups dry white wine

  11. 1 tablespoon hot pepper sauce

  12. 1 tablespoon chopped rosemary

  13. 1 teaspoon chopped thyme

  14. 1 teaspoon crushed red pepper flakes

  15. 4 tablespoons (1/2 stick) cold butter, cut into cubes salt and pepper to taste Chopped parsley for garnish, if desired

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat olive oil over medium heat. Add sausage, peppers, onion, green onions, and garlic, stir until garlic is fragrant, about 1 minute. Add clams, shrimp, wine, hot pepper sauce, fresh herbs and red pepper flakes. Cover and cook on medium-high until all clams open, about 4 to 5 minutes. Discard any unopened clams.

  2. Remove clams and shrimp to a serving bowl leaving liquid in pan. Reduce liquid by half. Remove from heat, stir in cold butter, add salt and pepper to taste. Pour sauce over seafood. Garnish with parsley.


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