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Steamed Clams with Sausage and Cider
Use a vegetable peeler to create the thin strips of lemon peel. Serve this dish with a loaf of fresh crusty bread.
2 lb. littleneck clams
2 leeks
2 Tbsp. extra-virgin olive oil
8 oz. kielbasa sausage, quartered lengthwise and sliced crosswise into 1/4" pieces
2 Tbsp. unsalted butter
2 garlic cloves, sliced very thin
Salt and pepper
2 sprigs fresh sage
2 sprigs fresh thyme
2 strips lemon peel
1-1/2 cups dry hard cider, such as Strongbow
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Steamed Clams with Sausage and Cider

Steamed Clams with Sausage and Cider

Steamed Clams with Sausage and Cider
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:15 minutes
1. Place clams in a large bowl and cover with cold water; let sit 20 minutes. Trim roots and dark green leaves from leeks. Quarter leeks lengthwise, slice crosswise into 1/4"-thick pieces, and transfer to a second large bowl filled with cold water. Swish leeks with your fingers to remove dirt, then set in a colander to drain.
2. After clams have soaked, remove from bowl, leaving water and sand behind, and scrub under cold running water to remove remaining sand or residue, transferring clams to a clean large bowl as you work; refrigerate until ready to cook.
3. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add kielbasa and cook, stirring occasionally, until it just begins to brown, about 5 minutes. Reduce heat to medium and add butter, leeks, and garlic. Cook, stirring occasionally, until leeks are softened, about 5 minutes; season with salt and pepper to taste.
4. Add sage, thyme, lemon peel, and hard cider and bring to a boil. Add clams, cover, and steam until clams open, 3 to 5 minutes. Divide among four bowls (discard any unopened clams) and serve.
Source: Hannaford fresh Magazine, January - February, 2019