Steamed Clams with Spicy Sausage and Olives


  • 2 teaspoons Olive oil
  • 1/2 pound Andouille sausage, halved lengthwise and sliced
  • 2 bulbs fennel, halved, cored and thinly sliced
  • 2 pounds clams, scrubbed and purged
  • 1 teaspoon garlic, minced
  • 1 cup white wine
  • 3/4 cup California Black Ripe Olives, sliced
  • 1/4 cup parsley, chopped
  • 2 tablespoons unsalted butter


Heat olive oil over medium-high heat in a large saucepot. Add sausage and fennel and cook for 2-3 minutes, stirring occasionally, until lightly browned. Stir in clams and garlic and continue cooking for 1 minute. Pour in white wine, cover and cook for 3-5 minutes on high until all clams have opened. Turn heat down to low and stir in California Ripe Olives, parsley and butter. Serve with grilled or toasted crusty bread.