Drunken Clams with Sausage
By tulawdog
Ingredients
- 4 4
- dozen littleneck clams, cleaned and scrubbed (see Note)
- 2 2
- sweet Italian sausages (about 10oz), casing removed and meat separated into small pieces
- 1 1
- medium yellow onion, thinly sliced
- 4 4
- celery stalks, finely chopped
- 1/2 1/2
- of small fennel bulb, thinly sliced (optional)
- 5 5
- small garlic cloves, minced
- 1 1/2 1 1/2
- cups dry white wine
- 3/4 3/4
- cup sweet white wine, such as Muscat
- 10 10
- large fresh tarragon leaves
- 1/2 1/2
- cup heavy cream
- 1 1
- tablespoon parsley, finely chopped
- 1/4 1/4
- cup extra-virgin olive oil
- Freshly ground pepper
Details
Preparation
Step 1
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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