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
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Scrub, scrub, scrub and wash fresh clams in shells; set aside—throw out any that are opened.
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In a large pot, cook the sausage over medium heat until browned; transfer to a paper towel lined plate to drain; set aside.
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Add the olive oil to the pot; saute the onion and garlic over medium-high heat, stirring constantly, until soft and tender.
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Add potatoes, corn, clam juice, water, fennel seed, and cayenne.
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Bring to a boil; cover, lower heat and simmer 15-20 minutes or until potatoes are tender.
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Add in tomatoes; stir to combine.
- Remove 2 cups potato mixture and transfer to the container of an electric blender.
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Process until smooth and return mixture to the pot.
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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).
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Add in sausage and parsley; stir and cook until heated; season with salt/pepper if needed.
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Serve.