Clams with Sausage

Photo by BRUCE K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4 dozen

    littleneck clams, cleaned and scrubbed (see Note)

  • 2

    sweet Italian sausages (about 10oz), casing removed and meat separated into small pieces

  • 1

    medium yellow onion, thinly sliced

  • 4

    celery stalks, finely chopped

  • 1/2

    of small fennel bulb, thinly sliced (optional)

  • 5

    small garlic cloves, minced

  • 1 1/2

    cups dry white wine

  • 3/4

    cups sweet white wine, such as Muscat

  • 10

    large fresh tarragon leaves

  • 1/2

    cup heavy cream

  • 1

    tablespoon parsley, finely chopped

  • 1/4

    cup extra-virgin olive oil

  • Freshly ground pepper

Directions

In a large saucepan heat the olive oil over medium heat. Add the onions and cook, until soft, for about 3-4 min. Add the garlic, celery and fennel and cook for another 3-4 minutes. Add the sausage meat and cook for another 5 minutes, until the meat is nicely browned. Add the wine (both dry and sweet) and bring to boil. Add the tarragon. Add the clams, cover with a lid and cook, shaking the saucepan from time to time, until the clams are open, for about 6 minutes. Add the heavy cream, gently shake the saucepan to mix, and simmer over low heat uncovered, for another 2-3 minutes. Spoon the clams into bowls or soup plates. Stir the parsley into the broth, season with pepper and then pour over the clams. Serve with fresh bread.

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