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Clams and Sausage in Spicy Marinara with Crostini

Clams and Sausage in Spicy Marinara with Crostini

Mrs. Chef Esh

"Classico® Tomato & Basil sauce and hot Italian sausage paired with succulent little neck clams in this spicy sauce served with garlic crostini!"
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1 h 30 m servings 1027 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 1027 kcal
  • 51%
  • Fat:
  • 46.6 g
  • 72%
  • Carbs:
  • 77.1g
  • 25%
  • Protein:
  • 61.5 g
  • 123%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 1874 mg
  • 75%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Rinse clams in a strainer to remove any sand.
  2. Heat the olive oil in a large pot (5-quart) over medium to low heat. Add the diced onions, stirring often, until the onions are translucent, about 5 minutes.
  3. Add the sausage and garlic, red pepper flakes, and fennel. Cook until sausage is no longer pink, about 2 minutes. Drain oil.
  4. Increase the heat to medium high. Pour in the wine and bring to a boil until it has reduced to about 3 tablespoons, approximately 5 minutes.
  5. Stir in the Classico(R) Tomato & Basil sauce and bring to a quick boil. Add the clams, cover, and cook until clam shells open, 8 to 10 minutes. Check often to avoid overcooking.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. Mix together remaining 2 tablespoons olive oil, 2 cloves minced garlic, salt, and cracked pepper. Brush mixture on both sides of the baguette slices. Arrange slices on a baking sheet.
  8. Bake until its golden brown, 8 to 10 minutes.
  9. Ladle the clams and sauce into bowls; top with fresh parsley and shaved parmesan cheese. Serve with the crostini.

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Read all reviews 3
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This is so easy to put together and produces a restaurant quality entry. If clams are unavailable mussels would be equally good. I did make two minor changes, substituting red wine for white a...

Wow !! This recipe was spot on. Will definitely make this again.

I'm generally one who makes modifications to a recipe from the get go. However, besides some inaccurate measurements I did this one as is and WOW! Our guests loved it, the flavors melded perfe...