Ingredients

The following ingredients have 4 Servings
  • 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 cup 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

Instruction

  • In a large saucepan heat the olive oil over medium heat. Add the onions and cook, until soft, for about 3-4 minutes. 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.