Clams With Sausage and Kimchi 3.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Dinner in Minutes Jul 2, 2014

Here's a savory bowl that will keep you busy: detaching tender steamed clams from their shells, chewing bits of softened, garlicky sausage and spicy cabbage, slurping a delicious broth that is almost guaranteed to stain the shirt front of any eater whose chin is not directly over the plate. And don't forget the toasted bread for dipping.

Serve with a cooling fruit slaw or slices of watermelon.

Where to Buy: We found garlic sausage at Whole Foods Markets.

3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings

  • 30 to 40 littleneck clams, preferably from Virginia
  • 2 tablespoons unsalted butter
  • 12 ounces to 1 pound fresh garlic sausage
  • 8 ounces kimchi
  • 4 ounces white wine, pale ale, no-salt-added chicken broth or water
  • Toasted bread, for serving


Place the clams in a bowl of clean, cool water; swish them about for a minute or two, then rinse the clams and scrub them with a stiff brush under running water. Discard any that remain open when tapped with a finger.

Melt the butter in a large, heavy-bottomed saute pan or wok over medium heat.

Remove and discard the sausage casings. Pinch off pieces of sausage into the butter. Cook for about 6 minutes, stirring to break up the sausage, until it loses its raw look.

Meanwhile, puree half of the kimchi in a food processor until the chunks disappear. Coarsely chop the rest.

Add the clams to the pan or wok, stirring to incorporate, then add the liquid of your choice (wine, beer, broth or water). Cook, uncovered, for 2 minutes, then stir in the pureed kimchi and chopped kimchi. Increase the heat to high; cover and cook/steam for about 6 minutes or until the clams open.

Divide the mixture among wide, shallow bowls, discarding any clams that failed to open. Serve hot, with toasted bread.

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Recipe Source

Adapted from a recipe by Lee Gregory of the Roosevelt, in Richmond, included in "80 Forks: A Cookbook Featuring Richmond's Most Admired Chefs, Restaurants and Cuisine" (Blunt Objects, 2014).

Tested by Bonnie S. Benwick.

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