Drunken Clams with Sausage

By • September 18, 2012 • 37 Comments

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Author Notes: I developed this dish by experimenting with my favorite ingredients -- clams, sausage, wine and heavy cream. I love it because it is simple to make, because it takes very little time, because it impresses the crowd, and most of all, I love it for the broth! The broth takes me to another world and I can never have enough of it. But the key to getting the dish right lies entirely in CLEANING YOUR CLAMS PROPERLY! So before you go and take the plunge, here is a link to a pretty good explanation on how to do it http://www.thekitchn.com/how-to-clean-the-sand-out-of-c-58389. —QueenSashy

Food52 Review: WHO: QueenSashy is a scientist who loves her red Le Creuset pots.
WHAT: A comforting clam and sausage mix that combines both sweet and dry white wine for a powerhouse of flavor.
HOW: Just chop the aromatics, saute everything together, steam the clams, and it's time to eat!
WHY WE LOVE IT: The rich, tarragon-infused broth is the perfect match for a crusty loaf of bread, and the Littleneck clams pair perfectly with sausage. —The Editors

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Serves 4

  • 4 dozen littleneck clams, cleaned and scrubbed (see Note)
  • 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
  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.

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