This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This drunken clams recipe is paired with white wine, chicken stock, fennel, and just a touch of cream. They are perfect when served with crusty bread.
You know what I love?
Comfort food.
When I think of traditional comfort food, I think of French onion Salisbury steak, veal and sage meatloaf, or even short rib chili. These are warm, inviting foods that keep you warm all winter long. You know, the type of food that sticks to your ribs and keeps you full for hours.
Sadly, I wrote off seafood as being comfort food.
Until now.
This dish is packed full of clams, spicy Italian sausage, shallots, fennel, white wine, chicken stock, and just a touch of cream. The broth is soup-like and perfect for sopping up with a big hunk of crusty bread.
I made this dish in the afternoon, and for lunch, I found myself eating it over the stove. I plucked little clams from their shells and used my bread to sop up any remaining broth in the pot. It was the type of lunch I wish I had time for daily.
I have made clams (linguine alle vongole and beer steamed clams) but have never made them in a way that reminds me of comfort and cool weather. The only way this dish could be better is if I had a fireplace to eat it next to.
I know I sound like a weirdo for loving this dish so much, but seriously, people!
clams + fennel + sausage + white wine = love
Drunken Clams Recipe
Ingredients
Instructions
- Add olive oil to a 12-inch high-sided skillet set over medium heat. Once the oil is hot add in sausage and begin to brown. Make sure to break up the sausage as it cooks.
- Cook the sausage just until it starts to turn brown. Add in shallots and fennel. Continue cooking until the vegetables 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These clams look amazing! I love that you added booze and sausage, so good!
Beautiful dish. Do you deliver?
Gah – you are totally speaking my language here! Give me that pot, a loaf of crusty bread, and a bottle of wine…I’m happy for the entire day. Pinned. Twice.
I love comfort food too! We use to have a great little sea food market here and they closed! Now I’ve got to go find some clams so that I can make this dish!
I’m drooling…totally drooling over this dish! Fantastic!
I wish I was at your house the day you made this! I’,m not a clam lover but with the fennel which I love and the wine, yes I will enjoy some o these thank you!
I have actually never tried clams! But this dish makes me want to change that! i think I need to have it made like this for me so I know what good clams are supposed to taste like! 🙂
Seafood can totally be comfort food if prepared right!! This is awesome! I can see why you loved it so much.
One of my favorite meals dining out is clams… this looks so easy to make at home!
You know I love ya…BUT had I been in your kitchen with you that day…I may have elbowed you outta the way to get at these beauties! 😉