Razor Clams with Kielbasa

Ingredients

• 4 tablespoons neutral oil, like grapeseed or corn
• 1 large onion, sliced
• Salt and pepper
• 24 razor clams, cleaned, or littleneck or Manila clams, scrubbed
• ¼ pound kielbasa or other garlicky sausage, sliced
• ½ cup sake or not-too-dry white wine
• 2 tablespoons finely chopped scallions
• 1 tablespoon minced ginger
• ¼ cup soy sauce
• 1 tablespoon sherry vinegar
• Chopped fresh jalapeños or other fresh chilies for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    353 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 18 grams protein; 44 milligrams cholesterol; 1590 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put half the oil in large skillet over medium-high heat; add onions, salt and pepper and cook for a minute, stirring occasionally, until they soften and start to brown.
2. Add clams and raise heat to high; stir for another minute. Add sausage and stir for a minute.
3. Add sake or wine, cover, and cook until the clams are tender (or open, if you’re using littlenecks), about 5 minutes.
4. Meanwhile, combine remaining oil with scallions, ginger, soy sauce and vinegar in a bowl.
5. Put clams, onions, sausage and their juices in a bowl and spoon sauce over them; garnish with chilies and serve.

30 minutes