Drunken Clams with Wine, Garlic and Kielbasa

This easy yet gourmet Drunken Clams recipe is deliciously fantastic. It's so simple to make! Tender and briny littleneck clams are bathed in a rich and creamy wine and garlic broth along with smoky kielbasa and fresh cherry tomatoes. Add a loaf of crusty Italian bread for a dinner you will not forget!

When I want to relax, but prepare a gourmet meal, drunken clams is to my go to recipe. It's one of my all time favorite seafood recipes along with my mussels marinara. My recipe gives the classic clams in wine sauce a wonderful and delicious twist.

The wine and garlic sauce is so luxurious as it includes heavy cream and butter. You'll want a whole loaf of crusty bread to soak up all the goodness. I add chunks of smoky kielbasa, cherry tomatoes and lots of fresh parsley and basil too.

When I made this recipe last night, my husband and I devoured almost every single clam. There was barely a word spoken between us. We sopped up the delicious broth with slices of grilled Italian bread too.

This dish is is one of those that is so easy to prepare. It has an overwhelming "wow" factor. It's always a big hit!

ingredients & substitutions

From the delicate flavor of fresh seafood to garlicky smoked sausage and the fresh produce, this recipe brings the taste of the beach right to your dinner table.

• littleneck clams ~ Just the right amount of brininess and sweet and delicate flavor make these tender small clams perfect for this recipe.
• cornmeal ~ The gritty cornmeal encourages the clams to spit out any sand.
• kosher salt
• kielbasa ~ The precooked sausage adds delicious smoky flavor to the dish. There are many other precooked sausages that can be used as alternatives. Try chorizo or andouille to add a spicy kick.
• cherry tomatoes ~ The small tomatoes hold their shape when cooked. But chopped tomatoes are an alternative.
• onion ~ Yellow onions are my first choice. Vidalia onions are a tasty substitute. Skip red onions as they turn an unappetizing grey color when cooked.
• garlic ~ Fresh garlic and lots of it!
• dry white wine ~ Use Chardonnay, Sauvignon Blanc or Pinot Grigio. Pick the one you would like to drink. To make undrunken clams, substitute clam juice or broth.
• heavy cream ~ Using heavy cream or whipping cream adds the ultimate richness to the broth. Light cream or half and half are alternatives.
• salted butter ~ Unsalted butter can also be used in the recipe.
• fresh parsley ~ Fresh herbs are definitely my first choice but dried ones can be used in a pinch.
• fresh basil ~ Dried basil can be used in a pinch.

Scroll to the recipe card for full quantities of the ingredients.

how do you prep clams before cooking?

It's easy to prepare clams. There are just a few steps to prep raw clams for cooking.

Discard any clams that are cracked.

If a clam is open, give it a tap. If it closes, it's good to cook. Should it stay open, toss it out as you need live clams for cooking.

Next, add the clams to a large bowl and cover with cold water. Add ½ cup of cornmeal and 2 teaspoons kosher salt. Skip iodized salt as it will kill the clams before cooking. Give the contents of the bowl a stir. Let sit for about 30 minutes. The clams will spit out any sand in their shells.

Drain and rinse the clams in a colander and they're ready to use.

recipe instructions

You'll love how easy it is to toss this clams and sausage recipe together.

Purge sand out of clams in a cornmeal and kosher salt bath for about 30 minutes.

Add onion, cherry tomatoes, garlic and butter to the pan.

Layer half of the kielbasa, littleneck clams and the rest of the kielbasa in a foil pan.

Add dry white wine and heavy cream to the pan.

Cover the pan with foil and grill for 15 to 20 minutes. Stir half way through the grilling time.

Sprinkle the cooked clams with fresh chopped parsley and basil.

Hint: Some littleneck clams with cook faster than others. Half way through the cooking time, stir the clams so they have enough room to open.

make drunken clams on the stovetop or in the oven

• To prepare the clams on the stovetop, layer all the ingredients in a large stock pot. Cook over medium heat for a total of 15 to 20 minutes. Stir once or twice during the cooking time.
• Drunken clams can be baked in the oven too. Follow the directions for the recipe except preheat the oven to 375 degrees F. Bake the the foil cover pan for 15 to 20 minutes. Stir half way through the cooking time.

the kitchen equipment you'll need

• stacking glass bowls ~ I use these bowls all the time. They store easily and the many different sizes come in handy.
• colander
• measuring cups
• metal measuring spoons
• chef's knife
• cutting boards
• deep foil pan - 9 inch x 13 inch

top recipe tip

• Clams are alive before cooking them. Fresh clams have tightly closed shells. If any clams are open, gently tap them on the counter to see if they close. If they remain open, toss them out as the clams are no longer alive.

frequently asked questions

It's best to cook clams the day of purchase. But they can be kept fresh for up to 2 days in the refrigerator. Store them in a single later on a large rimmed baking sheet covered with a damp cloth.

The number one way to ensure clams are tender and not tough and chewy is to not overcook them. As soon as clams open, they are ready.

what to serve with drunken clams

These are my favorite dishes to serve with drunken clams:

• Sweet Corn Salad with Bacon
• The Best Baked Crispy Oven Fries
• Parmesan Buttered Noodles with Garlic
• Stuffed Portobello Mushrooms with Mashed Potatoes

Looking for other seafood recipes like this? Try these:

• Easy Baked Oysters
• Baked Shrimp with Feta and Tomatoes
• Baked Cod with Crispy Garlic Herb Panko
• Easy Crispy Coconut Shrimp

just one more thing

Did you make this delicious drunken clams recipe? I'd love hearing from you if you did!

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