Steamed Clams with Spicy Italian Sausage and Fennel

Ingredients

• Clam and tomato juice

  Canned

  8 fl oz or 242g

• Italian sausage

  Pork, raw

  4 link, 4/lb or 452g

• Oregano

  Spices, dried

  4 ½ tsp, leaves or 5g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Fennel seed

  Spices

  2 tsp, whole or 4g

• Clam

  Mollusks, mixed species, raw

  2 ⅔ lb (with shell), yield after shell removed or 182g

Directions

1. Remove casings from sausages and coarsely crumble. Coarsely chop oregano. Core fennel bulb and slice, reserving chopped fronds for garnish. Cut pepper into medium strips, discarding ribs and seeds. Crush fennel seeds with mortar and pestle. Clean and scrub clams.
2. Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and saut until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.

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