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Steamed Clams with Fennel and Spicy Italian Sausage


This impressive dish requires very little prep work and the whole thing is cooked in just one pan. Serve with toasted slices of crusty bread!

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  • 2 * 2 tablespoons (1/4 stick) butter
  • 1 * 1 cup chopped onion
  • 2 * 2 cups chopped fennel
  • 1 * 1 teaspoon fennel seeds, crushed
  • 1/2 * 1/2 pound spicy Italian sausages, casings removed
  • 1 * 1 tablespoon chopped fresh oregano
  • 1 * 1 14.5-ounce can diced tomatoes in juice
  • 1/2 * 1/2 cup dry white wine
  • 2 * 2 pounds Manila clams or littleneck clams, scrubbed
  • 2 * 2 tablespoons chopped fresh parsley


Servings 4


Step 1

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.

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