Drunken Clams with Sausage

 A comforting clam and sausage mix that combines both sweet and dry white wine

Serves 4

• 4dozen littleneck clams, cleaned and scrubbed
• 2sweet Italian sausages (about 10oz), casing removed and meat separated into small pieces
• 1medium yellow onion, thinly sliced
• 4celery stalks, finely chopped
• 1/2of small fennel bulb, thinly sliced (optional)
• 5small garlic cloves, minced
• 1 1/2cups dry white wine
• 3/4cup sweet white wine, such as Muscat
• 10large fresh tarragon leaves
• 1/2cup heavy cream
• 1tablespoon parsley, finely chopped
• 1/4cup 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.

https://food52.com/recipes/19094-drunken-clams-with-sausage