Categories: Main Dish, Pork, Seafood, Stew

Ingredients

• 2 dozen fresh clams in shell
• 2 lbs smoked Polish sausage, thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 1/2 lbs potatoes, cubed
• 1 (10 ounce) package frozen whole kernel corn, thawed
• 4 (8 ounce) bottles clam juice
• 2 cups water
• 1 teaspoon fennel seed, crushed
• 1 teaspoon cayenne pepper
• 2 (16 ounce) cans crushed tomatoes, undrained
• 1/2 cup fresh parsley, chopped

Directions

1. Scrub, scrub, scrub and wash fresh clams in shells; set aside—throw out any that are opened.

2. In a large pot, cook the sausage over medium heat until browned; transfer to a paper towel lined plate to drain; set aside.

3. Add the olive oil to the pot; saute the onion and garlic over medium-high heat, stirring constantly, until soft and tender.

4. Add potatoes, corn, clam juice, water, fennel seed, and cayenne.

5. Bring to a boil; cover, lower heat and simmer 15-20 minutes or until potatoes are tender.

6. Add in tomatoes; stir to combine.

7. Remove 2 cups potato mixture and transfer to the container of an electric blender.

8. Process until smooth and return mixture to the pot.

9. Bring to a boil; add clams; cover, lower heat and simmer 4-5 minutes or until clam shells open (Throw out any that do not open).

10. Add in sausage and parsley; stir and cook until heated; season with salt/pepper if needed.

11. Serve.

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