Ragout of Clams with Spinach, Sausage and Orzo

Food & Wine: Ragout of Clams with Spinach, Sausage and Orzo
Ragout of Clams with Spinach, Sausage and Orzo Photo © Madeleine Hill
By Andrew Zimmern Posted October 14, 2013

All around the world the pairing of clams and pork, especially cured or seasoned pork of some kind, is a superb match. For this recipe, I use a simple Italian sausage (usually a great one) made with fennel and chile; if your local butcher shop sells a handcrafted one, by all means use that. But if all you have on hand is a supermarket sausage, go for it. The pasta, lemon and thyme remind me of all the great Mediterranean versions of this dish I have had over the years. READ MORE »

See More of Andrew Zimmern's Kitchen Adventures

Related: Fish and Shellfish Recipes
Cooking with Clams
How to Shuck an Oyster or Clam

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like
powered by ZergNet