Drunken Clams and Sausage

• Gluten free

• Meat

  • 1 lb Italian sausage, spicy
  • 24 Little neck clams

• Produce

  • 1 medium sized head Fennel
  • 2 cloves Garlic
  • 2 Shallots

• Canned Goods

  • 1 cup Chicken stock, low sodium

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1 cup White wine, dry

Found on nutmegnanny.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 pound spicy Italian sausage, removed from casing
• 2 shallots, minced
• 1 (medium sized) head of fennel, sliced
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 cup low sodium chicken stock
• 2 dozen little neck clams, rinsed and cleaned
• 1/2 cup heavy cream

Directions

• In a large skillet set over medium heat add olive oil. Once the oil is hot add in sausage and begin to brown. Make sure to break up the sausage has it cooks. Cook just until it starts to turn brown. Add in shallots and fennel. Continue cooking until the vegetables start to soften and the sausage is no longer pink. Add in garlic and cook until fragrant, about 30 seconds. Add in white wine and cook down half way. Pour in chicken stock and stir to combine. Place cleaned raw clams on top of mixture, slightly pushing them into the stock. Cover and let cook for about 8 minutes or until completely opened. If any clams do not open throw them away. Carefully remove the opened clams from the dish and add cream to the sausage mixture. Cook for 5 minutes and either add the clams back to the dish for serving or divide clams equally between bowls and pour the hot sausage/broth mixture overtop. * Want to learn how to clean your clams? Read all about it in my beer steamed clams post. * Prep time includes the time it takes to clean your clams.