Diet-Friendly Steamed Clams with Turkey Sausage and Fennel

This is a streamlined version of my favorite steamed clam recipe, but this one conforms to my current weight-reduction program (WeightWatchers). It’s equally as delicious as the original and a perfect dinner when you’re counting calories as you get a huge bowl of clams for only 11 points on the new WeightWatcher PointsPlus Program.

This recipe below is perfect for 2 over-sized servings, but for smaller eaters, it definitely would accommodate 3 or even 4 guests. Still, when I make this for four people with good appetites, I double the recipe and use one pot “per recipe” as the clams in their shells take up a lot of space and it’s easier to use one large pot for each 2-portion recipe.

Put a few empty bowls on the table for clam shells and, if desired, start with a lightly dressed salad of mixed greens.

Ingredients: 
6 oz freshly ground turkey breast
Dried red pepper flakes
¼ tsp fennel seeds
1 tsp Italian seasoning or oregano
Salt and freshly ground pepper
1 tbsp extra-virgin olive oil
3 cloves garlic, finely chopped
1 large onion, chopped
1 large or 2 small bulbs of fennel, trimmed, cut in quarters and thinly sliced
1 tsp fennel seeds
1/3 cup chopped fresh Italian parsley
1 tbsp chopped fresh oregano or 2 tsp dried (or more to taste)
2 cans (28 oz) whole tomatoes, drained and chopped
1 cup dry white wine (preferably Sauvignon Blanc from New Zealand or South Africa)
Salt and freshly ground pepper
2 lb Manilla clams, scrubbed
Extra chopped fresh parsley for garnish
2 ultra-thin slices day-old country-style bread (such as pain au levain), toasted and rubbed with fresh garlic
Preparation: 

Prepare turkey sausage: In small bowl, combine ground turkey with smoked paprika, a pinch of dried red pepper flakes, ¼ tsp fennel seeds, 1 tsp Italian seasoning or oregano, ½ tsp salt and freshly ground pepper to taste. Mix well. Set aside.

In large heavy pot, heat olive until hot. Add a pinch of hot red pepper flakes, garlic, onion, fennel and 1 tsp fennel seeds and cook, stirring, until onion is tender, about 6 to 8 minutes. Using your hands, pinch off small pieces of turkey mixture and add to pan. Cook, stirring, until meat is browned.

Stir in parsley, oregano, tomatoes and wine. Bring to boil, reduce heat and let simmer for about 5 to 10 minutes or slightly longer, up to 30 minutes. Taste and add salt and pepper to taste. Cover pot and turn off heat. Mixture can remain on stove for a few hours, if desired, until you’re ready to cook the clams. (If time permits, I prefer to make the “broth” a few hours ahead of time as it gives the flavors a little more time to evolve.)

Just before serving, increase heat to boiling. Add clams, cover and cook at a medium boil just until clams open, about 5 minutes or longer (discard any clams that do not open). Turn off heat.

Ladle mixture into oversized bowls and sprinkle with a little chopped parsley. Add one or two slices of toasted bread that has been rubbed with garlic.

 

Servings: 
2 to 3

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