Abstract: A clam / silver carp meat sausage was developed through using silver carp meat,clam meat,pork and green tea as main material and applying double screw extrusion technology. Effects of the pork fat / lean ratio,the added amount of green tea and clam meat on the quality of sausage was investigated by single factor and orthogonal test experiments,according to sensory valuation and textural properties analysis( TPA) of the sausage.The results showed that the added amount of clam meat had largest effect on the quality of the sausage,and influence of pork fat / lean ratio and added amount of green tea was next in importance,the finally optimal product formula were as follows: the pork fat / lean ratio was 4 ∶6,the added amount of green tea was 1%,and the added amount of clam meat was 10%. Under this condition,a new clam / silver carp sausage with delicate taste,unique flavor was produced,and every physiochemical indexe was in line with national standards.