Steamed Clams with Italian Sausage and Fennel
When buying fresh clams, make sure the shells are tightly closed. If a clam is slightly open, tap it lightly to close. If it doesn’t close, the clam is most likely dead and should be discarded. This is a light and delicious meal on its own, but if you like, serve with salad before or after. As for wine, serve with a bottle of Sauvignon Blanc, French Sancerre or Spanish Torrontes.
In large, heavy pot, heat olive oil until hot. Add garlic, onions, fennel and fennel seeds and cook, stirring, until onion is tender, about 6 to 8 minutes. Add sausage meat to pot and cook, stirring and breaking up meat with wooden spoon, until meat is browned. Stir in parsley, oregano, tomatoes, wine and Pernod. Bring to boil, reduce heat and let simmer for about 5 minutes. Taste and add salt and pepper to taste. Then increase heat, add clams, cover and cook just until clams are open, about 5 minutes or longer (discard any clams that do not open). Turn off heat.
Ladle mixture into large, deep soup bowls and sprinkle with a little chopped parsley. Serve with toasted bread that has been rubbed with garlic.
Photography by Jim White - Napaman
Carol White
Carol White is a Napa Valley-based food writer and editor who has passionately devoted herself to the study of food and cooking. She was previously based in Toronto, where she worked as a food editor for one of Canada’s most popular magazines, Canadian Living, and edited a weekly food column for Canada’s largest newspaper, The Toronto Star. Carol is also the editor of the highly successful President’s Choice Cookbook and President’s Choice Barbecue Cookbook. Over the years, Carol has evolved a style of cooking that friends call “Cuisine Carolaise.” While not French, per se, Cuisine Carolaise can be described as rustic, clean, rich in flavor and based on the freshest, best-quality ingredients available.