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Drunken clams with sausage » Simple and Healthy Recipe! ✅

I developed this dish by experimenting with my favorite ingredients: clams, chorizo, wine, and cream. I love it because it’s easy to make, because it takes very little time, because it impresses the public and, above all, I love it for the broth! The broth takes me to another world and I never tire of it. But the key to getting the dish right is CLEANING THE CLAMS CORRECTLY! So before you take the plunge, here is a link to a very good explanation on how to do it…. —Queen Sashy

WHO: QueenSashy is a scientist who loves her red Le Creuset vases. WHAT: A comforting mix of clams and sausage that combines sweet and dry white wine for a flavor powerhouse. HOW: Just cut the aromas, mix everything together, steam the clams, and it’s time to eat! WHY WE LOVE IT: The rich tarragon-infused broth is the perfect pairing for a crusty bun, and the Littleneck Clams pair perfectly with sausage. – Publishers

  • 4 dozen turtle neck clams, cleaned and scrubbed

  • 2 sweet Italian sausages (about 10 ounces), casings removed and meat separated into small pieces

  • 1 medium yellow onion, thinly sliced

  • 4 celery stalks, finely chopped

  • 1/2 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 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, 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 a boil. Add the tarragon.

  3. Add the clams, cover with a lid and cook, stirring the pan occasionally, until the clams open, about 6 minutes.

  4. Add the cream, gently shake the saucepan to mix and simmer, uncovered, for another 2-3 minutes.

  5. Pour the clams into bowls or soup plates. Add the parsley to the broth, season with pepper, then pour over the clams. Serve with fresh bread.

Aleksandra, also known as QueenSashy, is a scientist by day and a cook, photographer, and cartoonist by night. When she’s not writing code and formulas, she writes about food, life, and everything else on her blog, Three Little Halfs. Three Little Halves was a 2015 James Beard Award nominee and a finalist for the 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other half, Miss Pain and Dr. V.

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