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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is some trouble to make because I hate scrubbing clams, but it is sooo good that even I will go the the trouble. 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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