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A comforting clam and sausage mix that combines both sweet and dry white wine for a powerhouse of flavor.
Simple and fast to make, this dish impresses a crowd. We love it for the broth.

Drunken Clams with Sausage


4 dozen littleneck clams, cleaned and scrubbed
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


  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.
  2. Add the wine (both dry and sweet) and bring to boil. Add the tarragon.
  3. 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.
  4. Add the heavy cream, gently shake the saucepan to mix, and simmer over low heat uncovered, for another 2-3 minutes.
  5. 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.



Food 52, "Drunken Clams with Sausage" by member QueenSashy
on line at accessed March 18, 2013

March 18, 2013