Food
Michael Symon’s Clams with Sausage and Peppers | Symon’s Dinners Cooking Out | Food Network
Michael throws clams, bell peppers and sausage in foil packets to steam on the grill, then serves them over rice pilaf for a perfect summery dinner.
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Clams with Sausage and Peppers over Rice Pilaf
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 servings
Ingredients
Rice Pilaf:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, minced
Kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
2 cups long-grain white rice, like basmati
1 fresh bay leaf
2 cups chicken stock
Clams with Sausage and Peppers:
4 cloves garlic, sliced
3 bell peppers (red, orange or yellow), sliced
1 medium red onion, sliced
2 pounds fresh middleneck clams
1 pound smoked sausage, sliced into 1/2-inch-thick pieces
1 cup chicken stock
4 ounces white wine
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Fresh cilantro leaves, for serving
Olive oil, for serving
Directions
Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom.
For the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the rice, stirring to coat, and toast, about 2 minutes. Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes.
Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the garlic, peppers and onions evenly between the packets. Top each with the clams and sausage. Bring up all 4 sides of the foil, but don’t seal. Divide the stock, wine and butter between each packet. Season with salt and pepper. Tightly seal the foil.
Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy.
Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes.
When ready to serve, transfer the rice pilaf to a serving plate. Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. Sprinkle with cilantro leaves, drizzle with some olive oil and serve!
(Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.)
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Michael Symon’s Clams with Sausage and Peppers | Symon’s Dinners Cooking Out | Food Network
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@stryder0151
January 18, 2024 at 10:50 am
Just want to tell u. Half of them aren't mid necks. I clam all the time. N know the sizes. U have little necks in there. Just saying
@crystalsnowlion2253
January 18, 2024 at 10:50 am
Clams and sausage interesting
@mmill815
January 18, 2024 at 10:50 am
Love your shows, but wouod be better without your wife.
@mistyvioletconservative.3889
January 18, 2024 at 10:50 am
I love ❤️ you SIR MICHAEL!!!!!!! Almost as much as TYLRR!!!! 😂🥰🥰🥰🍽🌾🥂🇺🇸
@michaelcummings2563
January 18, 2024 at 10:50 am
Made this tonight and it was delicious! Thank you.
@ketokarbs3671
January 18, 2024 at 10:50 am
Yummm
@whatweather
January 18, 2024 at 10:50 am
What if you don’t have a knife, can you just savagely rip everything up?
@Kaboomboo
January 18, 2024 at 10:50 am
I like the way he taaks
@wa2k99
January 18, 2024 at 10:50 am
So unique and exciting
@nancycunningham4225
January 18, 2024 at 10:50 am
Haha…it’s ten PM here, and I heard a blue jay call…turned the sound off…it was a jay on the video!
@dorothyharding5535
January 18, 2024 at 10:50 am
The recipe looks delicious. But the backyard is absolutely gorgeous!! Love your recipes and your COVID coking show with your wife, Liv (I hope I got her name right)!! ♡ D
@MrJimmycrab
January 18, 2024 at 10:50 am
Totally making this.
@sneekypanda
January 18, 2024 at 10:50 am
He gives the best cooking tips and explanations!
@patkeefe5834
January 18, 2024 at 10:50 am
Shows the versatility of the Weber BBQ. Another great Aussie product.
Good recipe, superbly presented by Michael.
@mariehilaire461
January 18, 2024 at 10:50 am
I’d like to subscribe to your channel, but they say l can’t do that from food network what can l do
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@debbiezullo7056
January 18, 2024 at 10:50 am
Great idea! I assume you can make this hours ahead and cook it after your guests arrive. Thank you Michael 💋
@johnmirbach2338
January 18, 2024 at 10:50 am
😎👌✌👍🖖😁
@lisamolinar
January 18, 2024 at 10:50 am
Oh what a wonderful idea me and my husband were just saying before watches like what are we going to make for dinne.???
And now I know , this is all up our alley thank you Michael.!! So dang delicious& yummy..🤯😜🤩😍🙋♀️🌻🌻
@annedavidson1726
January 18, 2024 at 10:50 am
I would like to do with shrimp!!!!
@marilynsnider8183
January 18, 2024 at 10:50 am
Can you not use the peppers? I'm allergic.
@allentrice1703
January 18, 2024 at 10:50 am
Interesting for cooking.
@carolinescookingkitchenlif4981
January 18, 2024 at 10:50 am
Inspired! Love it !!👍👍💙💙💙
@fangbytten
January 18, 2024 at 10:50 am
This was one of my favorite recipes Michael made on Chew. I am so excited to have access to a new version of it!!
@stevelogan5475
January 18, 2024 at 10:50 am
Chef, very nice recipe, I would lay down parchment paper on the foil as I can get that tinny taste with the food directly on the foil. If you ever eat chunk light tuna in water, buy " Bumble bee" brand, costs a little more, but worth it( appx. 20 cents a can), & better than starkist, chix of the sea, etc…, their can is lined with something different than tin.
@mlcards
January 18, 2024 at 10:50 am
Great 4th of July meal
@McCulleyJr
January 18, 2024 at 10:50 am
The packets look like giant Hershey kisses, Lol.
@BanglaCookingHouse
January 18, 2024 at 10:50 am
Lk 134 nice dear
@drewconway7135
January 18, 2024 at 10:50 am
That is such a beautiful presentation at the end
@laurafedora5385
January 18, 2024 at 10:50 am
I literally added clams to my shopping list last night to do something on the grill with chorizo and corn
@rolandw7478
January 18, 2024 at 10:50 am
Inspirational good stuff
@oscaramaya8599
January 18, 2024 at 10:50 am
👍👍👍
@oscaramaya8599
January 18, 2024 at 10:50 am
Delicious