Vongole Con Salsiccia e Finocchio
Steamed Clams With Sausage and Fennel

1 tablespoon extra virgin olive oil
1 red bell pepper, cut into 2 by 1/3-inch strips
1 large fennel bulb with fronds, bulb cored, sliced; fronds chopped
(for garnish)
1 pound spicy sausage, casings removed, sausages coarsely crumbled
2 teaspoons fennel seeds, crushed in mortar with pestle
1 8-ounce bottle clam juice
4 dozen Manila clams (about 2 and 1/3 pounds), scrubbed
1 1/2 tablespoons chopped fresh oregano

Heat olive oil in large deep skillet over high heat. Add bell pepper, sliced
fennel, sausage, and fennel seeds, and saute until sausage is brown and
vegetables are just tender, about 10 minutes. Add clam juice, and bring to a
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. Serves 4.


"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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