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Recipes

Chinese Sausage and Clam Rice Casserole

Photography by Lindsay Ostrom
Image may contain Animal Invertebrate Clam Seashell Sea Life Food Dish and Meal

Recipe information

  • Yield

    4 Servings

Ingredients

Casserole

4

tablespoons vegetable oil, divided

1

cup Chinese sausage or salami thinly sliced on a diagonal (about 5 ounces)

3

cups chopped Chinese broccoli (1/2 lb.)

1

1/2 pounds Manila clams

1

/2 cup sake

3

cups cooked rice, preferably cold, leftover

1

cup cannellini (white kidney) beans, rinsed, drained

1

/3 cup Pickled Leeks (see recipe)

1

/2 cup panko (Japanese breadcrumbs)

1

/4 cup sliced scallions

Pickled Leeks

1

cup white wine or distilled white vinegar

1

/2 cup sugar

2

medium leeks (white parts only), thinly sliced

Need to make a substitution?

Preparation

  1. Casserole

    Step 1

    Preheat oven to 400°. Heat 2 Tbsp. oil in a 3-qt. Dutch oven over medium-high heat; add sausage and sauté until brown and crisp, about 4 minutes. Add Chinese broccoli and cook, stirring occasionally, until crisp-tender, about 7 minutes. Stir in clams. Remove pan from heat; add sake. Return pan to medium-high heat. Add rice, beans, and Pickled Leeks. Cover with a lid and bake until clams are opened (discard any that do not fully open), about 10 minutes.

    Step 2

    Meanwhile, mix remaining 2 Tbsp. oil and panko in a small bowl.

    Step 3

    Preheat broiler. Sprinkle panko mixture evenly over rice and broil casserole, rotating pot halfway through, until top is evenly brown, about 3 minutes. Sprinkle scallions over and serve.

  2. Pickled Leeks

    Step 4

    Bring vinegar, sugar, and 1/2 cup water to a boil in a medium saucepan over medium-high heat and cook, stirring, until sugar dissolves. Add leeks and simmer until just tender, 2–3 minutes. Let cool completely. Cover and chill until cold.

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