The clams and sausage make a warm and comforting one-pot meal. Toss with cooked linguine, or just serve with toasted pain rustique.
Recipe information
Total Time
40 minutes
Yield
Makes 4 servings
Ingredients
2 tablespoons (1/4 stick) butter
1 cup chopped onion
2 cups chopped fennel
1 teaspoon fennel seeds, crushed
1/2 pound spicy Italian sausages, casings removed
1 tablespoon chopped fresh oregano
1 14.5-ounce can diced tomatoes in juice
1/2 cup dry white wine
2 pounds Manila clams or littleneck clams, scrubbed
2 tablespoons chopped fresh parsley
Preparation
Melt butter in heavy large skillet over medium heat. Add onion, chopped fennel, and fennel seeds; sauté until vegetables begin to soften, about 5 minutes. Add sausage and cook until browned, breaking up lumps with back of spoon and stirring frequently, about 5 minutes. Stir in oregano, tomatoes with juice, and wine; increase heat and bring to boil. Add clams, cover skillet, and cook until clams open (discard any clams that do not open), about 5 minutes. Divide among bowls; sprinkle parsley over and serve.
Nutrition Per Serving
Per serving: 250.68 calories (kcal)
51.4 % calories from fat
14.31 g fat
6.34 g saturated fat
54.27 mg cholesterol
14.69 g carbohydrates
4.59 g total sugars
12.07 g net carbohydrates
16.22 g protein
#### Nutritional analysis provided by Bon Appétit
