4 Servings 15 min Cook
8 Fl oz Clam And Tomato Juice
4 Link, 4/lb Italian Sausage
4 1/2 Tsp, leaves Oregano
1 Bulb Fennel
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Tbsp Olive Oil
2 Tsp, whole Fennel Seed
2 2/3 Lb (with shell), yield after shell remov Clam
Remove casings from sausages and coarsely crumble.
Coarsely chop oregano.
Core fennel bulb and slice, reserving chopped fronds for garnish.
Cut pepper into medium strips, discarding ribs and seeds.
Crush fennel seeds with mortar and pestle.
Clean and scrub clams.
Heat oil in large deep skillet over high heat.
Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and saut 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.
