Recipe information
Total Time
40 minutes
Yield
4 Servings
Ingredients
2
tablespoons (1/4) stick butter
1
cup chopped onion
2
cups chopped fennel
1
teaspoon fennel seeds, crushed
1
/2 pound spicy Italian sausages, casings removed
1
tablespoon chopped fresh oregano
1
14.5-ounce can diced tomatoes in juice
1
/2 cup dry white wine
2
pounds Manila clams or littleneck clams, scrubbed
2
tablespoons chopped fresh parsley
Need to make a substitution?
Preparation
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
Nutrition Per Serving
One serving contains the following: Calories (kcal) 250.68 %Calories from Fat 51.4 Fat (g) 14.31 Saturated Fat (g) 6.34 Cholesterol (mg) 54.27 Carbohydrates (g) 14.69 Dietary Fiber (g) Total Sugars (g) 4.59 Net Carbs (g) 12.07 Protein (g) 16.22