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

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.