March 20, 2010

Steamed Clams with Fennel & Spicy Sausage

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By KSEE News

Story Published: Mar 3, 2009 at 9:57 AM EDT

Story Updated: Mar 3, 2009 at 9:57 AM EDT

Ingredients

¼ stick unsalted butter
1 cup diced yellow onion
2 cups chopped fennel bulb
8 ounces hot Italian sausage, casing removed
1 14.5 oz. can diced tomatoes in juice
½ cup dry white wine
2 lbs. manila or littleneck clams, scrubbed
2 Tbsp chopped Italian parsley

Directions

Melt the butter in a large sauté pan (you’ll need a lid that fits) over medium heat. Add the onion and fennel and sauté to soften, about 5 minutes. Add sausage and cook until browned, breaking up all the large lunps and stirring occasionally, about 5 minutes. Stir in the tomatoes with the juice and wine. Bring to a boil and add the clams. Cover the skillet and cook over high heat until clams open (discard any that do not open).

Sprinkle with parsley and serve in warm bowls.

This makes a nice first course for four or a main course for two. It's very satisfying alone, tossed with pasta or served with toasted garlic bread.

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