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.
Servings:4 | Calories:772 | Total Fat:50g | Chol:94mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 50g
Sat Fat 16g
Total Carb 40g
33% Others combined
27% Italian sausages
19% Extra-virgin olive oil
19% Fresh tarragon
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
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 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