Drunken Clams with Sausage
* 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, be (…more) - 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 (…more) - A&M
Serves 4
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
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
* 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 fresh bread.
food52.com
* 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, be (…more) - 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 (…more) - A&M
Serves 4
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
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
* 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 fresh bread.
food52.com
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