Steamed Clams With Spicy Italian Sausage and Fennel

1. 1

   Heat oil in large deep skillet over high heat.

2. 2

   Add bell pepper, sliced fennel, Italian sausage and fennel seeds and saute until sausage is brown and vegetables are just tender, about 10 minutes.

3. 3

   Add clam juice and bring to a boil (add some water if necessary to provide enough liquid -- I do not recommend doubling the clam juice as it is rather briney and will add too much salt to the dish if doubled).

4. 4

   Add clams and oregano; reduce heat to medium-high, cover and cook just until clams open, about 5 minutes.

5. 5

   Season to taste with pepper (and salt, only if needed).

6. 6

   Divide among 4 bowls, discarding any unopened clams.

7. 7

   Sprinkle with chopped fennel fronds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.