Clam And Sausage Chowder

Total Time: 1 hr 35 mins Preparation Time: 1 hr 15 mins Cook Time: 20 mins

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

Recipe

• 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.