Drunken Clams with Sausage

By susanwadle

Ingredients

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

Details

Servings 4
Adapted from food52.com

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.