Community Cookbook: Fire-Roasted Clams With Andouille Sausage

fire-roasted clams

feast well!

Chef BartChef Bart Hosmer shares this month's featured recipe from the Forno Bravo Community Cookbook.

I am a big fan of utilizing the heat-up and cool-down times of the Forno Bravo oven. Here is a flavor-packed, simple, quick and sharable appetizer that is perfect for the heat-up time prior to your pizza-making. No andouille? No problem. Just substitute your favorite sausage, or skip the meat and throw in a handful of fennel.


1 pound littleneck clams, washed
6 cloves garlic, thinly sliced
½ medium yellow onion, thinly sliced
1 cup tomato, medium dice
1 cup andouille sausage, sliced
3 tblspns butter
6 oz beer
1 tblspn olive oil
8 sprigs thyme
sea salt
fresh cracked pepper

Add the olive oil to your cast iron pan or similar high heat pot and place in your Forno Bravo oven to heat. When the oil begins to smoke (2-3 minutes), add all the ingredients, toss and place in the back into the oven. Let cook for 4-6 minutes, stir the clams, and continue to cook for an additional 5 minutes or until the clams have all opened.

Remove from the oven, spoon into a serving bowl and serve with great crusty bread.

Hope you enjoy –