Steamed Clams with Spicy Italian Sausage and Fennel

Ingredients for Steamed Clams with Spicy Italian Sausage and Fennel

• 1 tablespoon olive oil

• 1 red pepper, cut into 2x1/3-inch strips

• 1 large fennel bulb with fronds, bulb cored, sliced

• fronds chopped (for garnish)

• 450g spicy Italian sausages, casings removed, sausages coarsely crumbled

• 2 teaspoons fennel seeds, crushed in mortar with pestle

• 1 230g bottle clam juice

• 4 dozens Manila clams (about 1.1kg), scrubbed

• 1 1/2 tablespoons chopped fresh oregano

How to make Steamed Clams with Spicy Italian Sausage and Fennel

Heat oil in large deep skillet over high heat. Add pepper, sliced fennel, Italian sausage, and fennel seeds, and sauté 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.