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
Preparation
Cook garlic and Italian sausage in a deep straight-sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 tablespoon fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl.
Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until fennel is tender, about 10 minutes.
Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook, covered, until clams open, about 8 minutes.
Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.
