STEAMED CLAMS WITH SPICY ITALIAN SAUSAGES AND FENNEL

Yield: Makes 4 servings

Ingredients:

1 tablespoon olive oil
1 red bell pepper, cut into 2X1/3-inch strips
1 large fennel bulb with fronds, bulb cored, sliced; fronds chopped (for garnish)
1 pound spicy Italian sausages, casings removed, sausages coarsely crumbled
2 teaspoons fennel seeds, crushed in mortar with pestle
1 8-ounce bottle of clam juice
4 dozen Manila clams (about 2 1/3 pounds) scrubbed
1 1/2 tablespoons chopped fresh oregano

Preparation:

Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage and fennel seeds, and sauté until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with the chopped fennel fronds and serve.