Drunken Clams With Sausage Recipe

Name: Drunken Clams With Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
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.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Drunken Clams With Sausage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Drunken Clams With Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions