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Clam Pan Roast With Sausage And Fennel
Ingredients
- 1 clove garlic, minced
- 1 pound sweet Italian sausage, casings removed
- 1/4 pound kielbasa, cut into 1/2-inch cubes
- 12 small red potatoes, halved
- 3 small fennel bulbs, trimmed and cut into 1/4-inch slices
- 1 small leek, cut into 1/4-inch rounds and rinsed well
- 1/4 cup Pernod or other anise-flavored liqueur
- 1 1/2 cups bottled unsalted clam juice
- Kosher salt and freshly ground pepper
- 2 1/2 pounds littleneck clams, scrubbed
- 2 large tomatoes, each cut into 8 wedges
- 1/4 cup fresh tarragon leaves
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