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Flavor-Packed Stovetop Clam Bake Recipe Easy Sausage Veggie Meal

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A quick and easy stovetop clam bake featuring smoky andouille sausage, fresh clams, and vibrant garden vegetables, perfect for weeknight dinners or entertaining.

Ingredients

Scale
  • 3 lbs littleneck or cherrystone clams, scrubbed clean
  • 12 oz andouille sausage, sliced
  • 1 lb red potatoes, quartered
  • 2 ears corn on the cob, cut into thirds
  • 8 oz green beans, trimmed
  • 4 cloves garlic, minced
  • 1 medium yellow onion, sliced thin
  • 1 cup white wine (dry Sauvignon Blanc recommended)
  • 1 cup low sodium chicken broth
  • 3 tbsp unsalted butter, melted
  • ¼ cup fresh parsley, chopped
  • 1 lemon, cut into wedges
  • 1 tsp smoked paprika
  • ½ tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse clams under cold water, scrubbing shells to remove grit. Discard any clams that are open and don’t close when tapped. Set aside.
  2. Heat skillet over medium heat. Add sliced andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove sausage with tongs and set aside, leaving fat in the pan.
  3. Add sliced onion and minced garlic to the skillet. Cook for 2-3 minutes until fragrant and translucent.
  4. Toss in quartered potatoes and cook for another 5 minutes, stirring occasionally.
  5. Pour in white wine and chicken broth, stirring to combine. Bring to a simmer, then cover with a tight-fitting lid. Steam potatoes for 10 minutes, checking occasionally.
  6. Add corn pieces and green beans, nestling them into the broth. Cover and steam for another 7 minutes until veggies are tender but still crisp.
  7. Nestle clams and cooked sausage pieces on top of the veggies. Sprinkle smoked paprika, red pepper flakes (if using), salt, and pepper evenly. Cover and steam for 6-8 minutes until clams open wide. Discard any unopened clams.
  8. Drizzle melted butter over everything and sprinkle chopped fresh parsley. Gently toss to combine flavors.
  9. Serve hot with lemon wedges on the side.

Notes

Keep the lid on as much as possible to trap steam but peek occasionally to check progress. If liquid gets too low, add a splash of broth or water to prevent burning. Avoid overcooking clams to prevent rubbery texture. Soak clams in cold salted water for 20 minutes before cooking to purge sand. Use andouille or smoked sausage for best flavor. Timing is key: stagger adding veggies by cooking times.

Nutrition

Keywords: clam bake, stovetop clam bake, andouille sausage, seafood boil, easy seafood recipe, sausage and clams, quick dinner, seafood and veggies

Find it online: https://blixfood.com/flavor-packed-stovetop-clam-bake-recipe-easy-sausage-veggie-meal/