4 oz. hot turkey Italian sausage (about 1\/2 link)
\n1\/4 C. finely chopped onion
\n1\/4 C. finely chopped green bell pepper
\n1\/4 C. finely chopped red bell pepper
\n1\/2 tsp. butter
\n1 garlic clove, minced
\n1 (1-oz.) slice day-old white bread
\n2 T. Sambuca or Pernod (licorice-flavored liqueur)
\n1\/2 tsp. Worcestershire sauce
\n1\/8 tsp. black pepper
\nDash of salt
\n36 littleneck clams, cleaned
\n6 lemon wedges<\/p>\n
Remove casings from sausage. Heat a large nonstick skillet over medium heat. Add sausage; cook until browned, stirring to crumble. Add onion, peppers, butter, and garlic to pan; cook 5 minutes, stirring frequently. Place bread in a food processor; pulse 5 times or until breadcrumbs form. Add breadcrumbs to sausage mixture; cook 3 minutes, stirring constantly. Pour Sambuca into one side of skillet. Ignite Sambuca with a long match, and let flames die down. Stir in the Worcestershire sauce, pepper, and salt. Prepare grill to high heat. Shuck clams; discard any broken shells or shells that remain open. Place 12 clam halves on shellfish grate; discard top halves of shells. Top each with about 1 tsp. breadcrumb mixture. Place grate on grill. Cover and cook 4 minutes or until clam juice in shells boils. Remove clams from grate; keep warm. Repeat procedure with remaining clams and breadcrumbs. Serve with lemon wedges.<\/p>\n
Yield: 6 servings
\nCalories: 120
\nFat: 3.1g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 oz. hot turkey Italian sausage (about 1\/2 link) 1\/4 C. finely chopped onion 1\/4 C. finely chopped green bell pepper 1\/4 C. finely chopped red bell pepper 1\/2 tsp. butter 1 garlic clove, minced 1 (1-oz.) slice day-old white bread 2 T. Sambuca or Pernod (licorice-flavored liqueur) 1\/2 tsp. Worcestershire sauce 1\/8 tsp. black pepper Dash of salt 36 littleneck clams, cleaned 6 lemon wedges Remove casings from sausage. Heat a large nonstick skillet over medium heat. Add sausage;…<\/p>\n