The title of this post says it all. What is there not to love? Unfortunately my husband is not a fan of clams but I decided to make this recipe anyways. I used our homemade caribou sausage and served it with day old crusty bread and guess what? He ate some and enjoyed it!
- 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, finely chopped
- 4 celery stalks, finely chopped
- 1/2 of small fennel bulb, finely chopped
- 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
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 bread.