Roast Clams & Spicy Sausages Is An Inspirational Low FODMAP Recipe
If you are ever near Providence, RI in the U.S. you must go to Al Forno restaurant. You MUST! They offer Italian food, much of it coming from their wood fired ovens. The original owners are no longer involved, but way back in the 1980s I was able to cook and eat with George Germon and Joanne Killeen several times and their Roast Clams & Spicy Sausages was a dish that has remained in my palate memory ever since.
And the Pizza. Oh, the Pizza!
George taught me how to grill pizza – direct on a hardwood charcoal grill and this is the dish you have to try when you go. Perhaps you have heard of grilled pizza before; well, this is where it began. The problem with the grilled pizza is that it was so amazing, so delicious, so unusual that its fame tended to create a shadow that loomed over the other food. And that was a shame, because the menu was packed with other truly stellar food – and this dish for Roast Clams & Spicy Sausages was the “other” dish that I fell in love with. It’s almost a one-pan dish and when the spicy, porky juices combine with the briny clam juice and you ladle the whole thing over a mound of mashed potatoes? Magic happens. Seriously.
You can also serve these Roast Clams & Spicy Sausages without the potatoes, as seen here below. In this case a slice of low FODMAP crusty bread would be appropriate. Either which way, this is a low FODMAP recipe that truly elevates the experience.
Fancy, But Easy
The first time I made this recipe at home, I could not believe how easy it was! If you want to make it for guests, there are even do ahead tips, so be sure to take advantage. The results will have folks thinking you slaved away in the kitchen!
- The sausage can be par-boiled a day ahead and refrigerated in an airtight container. Slice right before assembling in dish.
- Endive and fennel can be prepped and sliced the day before and stored in an airtight container.
- You could even have the crushed tomatoes and wine measured out and in containers refrigerated overnight, ready to use.
Speaking of sausages, you can actually find spicy Italian pork sausages without garlic and/or onion fairly easily! The first butcher counter I asked, at Whole Foods, was able to serve me! Ask questions and read labels!
Recipe Sponsored By Fody Foods
FODMAP IT!™ Roast Clams & Spicy Sausages
This low FODMAP recipe for Roast Clams & Spicy Sausages is super easy to make, yet looks fancy. No one will know this is "diet" food and it is a great choice for a party - also because it has do-ahead steps.
- 1 1/2 pounds (680 g) low FODMAP spicy Italian pork sausages
- 5 pounds (2.3 kg) fresh littleneck clams, scrubbed clean
- 2 cups 144 g chopped leeks, green parts only
- 2 medium heads endive, root end trimmed and discarded, thinly sliced
- 1/2 bulb fresh fennel, root end trimmed and discarded, thinly sliced
- 2 cups (480 ml) canned crushed tomatoes
- 1 cup (240 ml) dry white wine
- 1/2 teaspoon dried red pepper flakes
- 1/4 cup (1/2 stick; 57 g) unsalted butter, cut into small pieces
- 1/4 cup (60 ml) Garlic-Infused Oil, made with olive oil or Fody Garlic-Infused Olive Oil
- 1 scallion finely chopped, green parts only
- 1 lemon, cut into sixths
- Mashed potatoes, if desired (figure about 1/2 cup/90 g per person)
- Position rack in middle of oven. Preheat oven to 500°F/260°C.
- Bring a large pot of water to a boil. Pierce the sausage in several places, drop in boiling water and par-cook for about 8 minutes or until partially cooked through. Drain and cool enough to handle. You can do this a day ahead and refrigerate until needed; bring to room temperature before proceeding. Slice into 1/2-inch (12 mm) thick slices; set aside.
- Place clams in a large roasting pan (I use my turkey roasting pan) in a single layer. Scatter endive, fennel and sliced sausage all about the clams. Pour crushed tomatoes over all, then pour over the wine. Sprinkle with dried red pepper flakes. Dot with butter and drizzle with Fody Garlic-Infused Olive Oil.
- Place pan on stovetop and bring liquid to a boil over high heat. Then place pan in oven and roast for 8 minutes, give the mixture a goods stir to rotate everything around, then roast for about 5 to 10 minutes longer or until all the clams open.
- Divide into bowls, sprinkle with scallions and serve with lemon wedge. If you like, ladle over a low FODMAP serving of mashed potatoes. Serve immediately. This dish does not sit!
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