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Smoky Clams and Fregola
Credit:
Ryan Liebe
Recipe Summary
prep: 50 mins
total: 1 hr 30 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
Fine sea salt, for purging clams
4 pounds littleneck clams (about 40), scrubbed
1 1/2 cups fregola (available at gourmet markets) or pearled couscous
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter
4 cloves garlic, thinly sliced (1 tablespoon)
1 Fresno chile, thinly sliced (2 tablespoons)
1 cup dry white wine, such as Sauvignon Blanc
4 links andouille sausage (12 ounces), cut into 1 1/2-inch pieces
3 ears corn, shucked and cut into 1 1/2-inch rounds
1/2 cup packed cilantro leaves, roughly chopped
Lime wedges and hot sauce, for serving
Gallery
Smoky Clams and Fregola
Credit:
Ryan Liebe
Recipe Summary
prep: 50 mins
total: 1 hr 30 mins
Yield: Serves 8 to 10
Gallery
Smoky Clams and Fregola
Credit:
Ryan Liebe
Smoky Clams and Fregola
Credit:
Ryan Liebe
Smoky Clams and Fregola
Recipe Summary
prep: 50 mins
total: 1 hr 30 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 50 mins
total: 1 hr 30 mins
Yield: Serves 8 to 10
prep: 50 mins
total: 1 hr 30 mins
prep:
50 mins
total:
1 hr 30 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- Fine sea salt, for purging clams
- 4 pounds littleneck clams (about 40), scrubbed
- 1 1/2 cups fregola (available at gourmet markets) or pearled couscous
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter
- 4 cloves garlic, thinly sliced (1 tablespoon)
- 1 Fresno chile, thinly sliced (2 tablespoons)
- 1 cup dry white wine, such as Sauvignon Blanc
- 4 links andouille sausage (12 ounces), cut into 1 1/2-inch pieces
- 3 ears corn, shucked and cut into 1 1/2-inch rounds
- 1/2 cup packed cilantro leaves, roughly chopped
- Lime wedges and hot sauce, for serving
Directions
In a large bowl, stir 2 tablespoons sea salt into 8 cups cool water. Add clams; let stand 30 minutes, then drain and rinse. Meanwhile, cook fregola in a large pot of salted boiling water until al dente, 8 to 10 minutes. Drain; drizzle with oil. Wipe out pot.
In same pot, heat 1 tablespoon each oil and butter over medium-high. Add garlic and chile; cook, stirring, until fragrant, 1 to 2 minutes. Stir in wine, 1/2 cup water, clams, sausage, and corn. Bring to a boil, then reduce heat to medium, cover, and cook, stirring occasionally, 12 to 16 minutes, transferring clams as they open to a covered bowl. Transfer corn and sausage to bowl once all clams are open. Stir remaining 1 tablespoon butter into broth; keep warm.
Spoon fregola onto a platter and drizzle with half of warm broth; scatter some cilantro over. Top with clam mixture, then pour remaining broth over. Top with remaining cilantro, and serve with lime wedges and hot sauce.
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All Reviews for Smoky Clams and Fregola
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Smoky Clams and Fregola
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
