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Steamed Clams with Fennel and Spicy Italian Sausage

Steamed Clams with Fennel and Spicy Italian Sausage


  • 2 tablespoons (1/4) stick butter
  • 1 teaspoon fennel seeds, crushed
  • 1/2 pound spicy Italian sausages, casings removed
  • 1 tablespoon chopped fresh oregano
  • 1 14.5-ounce can diced tomatoes in juice
  • 2 pounds Manila clams or littleneck clams, scrubbed
  • 2 tablespoons chopped fresh parsley

Recipe Preparation

  • Melt butter in heavy large skillet over medium heat. Add onion, chopped fennel, and fennel seeds; sauté until vegetables begin to soften, about 5 minutes. Add sausage and cook until browned, breaking up lumps with back of spoon and stirring frequently, about 5 minutes. Stir in oregano, tomatoes with juice, and wine; increase heat and bring to boil. Add clams, cover skillet, and cook until clams open (discard any clams that do not open), about 5 minutes. Divide among bowls; sprinkle parsley over and serve

Nutritional Content

One serving contains the following: Calories (kcal) 250.68 %Calories from Fat 51.4 Fat (g) 14.31 Saturated Fat (g) 6.34 Cholesterol (mg) 54.27 Carbohydrates (g) 14.69 Dietary Fiber (g) Total Sugars (g) 4.59 Net Carbs (g) 12.07 Protein (g) 16.22Reviews Section

How to Steam Clams

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So, you know how to open clams, if you want to eat them raw. You know how to make clam diggers, too, even though that really has very little to do with the actual animal, the clam. But how on Earth do you make good ol' fashioned steamed clams? For those of us that are squeamish about eating animals that are still alive, or for those of us who just don't like having to pry open clam shells with a blunt knife, there is a solution, and it is quite delicious. All you have to do in this recipe is clean and soak your clams, whip up a white wine sauce, throw the lid on your pan, and steam. Et voilà!

Today I thought we’d dive into one of those guilty pleasures: sausage. Whether you’re into traditional sausage or one of the other varieties, it tasty all by itself as well as added to some delicious recipes like these:

Skinny Italian sausage egg bake

Lunch and appetizers:

Italian sausage and tortellini soup

Slow cooker bourbon cocktail sausages

Spicy sausage, bean and cheese nachos

Cajun sausage and peppers foil packs

Baked polenta, sausage and artichoke hearts

Rigatoni with sausage and fennel

Spanish style noodles with chicken and sausage

Special Orders:

Paleo sausage and spinach quiche

What are your favorite sausage recipes?

Cured sausage recipes

Beaver prosciutto is rich and a little woodsy, almost nutty, with a fine grain and excellent texture.

This salami is garlicky and spicy, yet doesn't mask the subtle qualities of the beaver meat.

The marsh ghost has become an obsession of ours.

This salami is distinctly ours- goose meat, fennel, & garlic from the farm & sugary persimmons we gathered along the field edge

All the experiences of November at the farm, infused together into a single bite.

This is a mild, fatty salami similar to a German landjaeger- well-balanced and subtle, it’s a fantastic pairing with all kinds of food.

A traditional, unsmoked Italian-style pepperone- tangier than the store-bought stuff, delicious on a charcuterie board or on a pizza.

Spicy and rich, this dry-cured venison chorizo would go great on a charcuterie board with some hard, spanish style cheeses like manchego, or steamed with freshly-dug clams. Either way, it’s a knockout.


Our classic house garden salad with your choice of dressing

Crisp hearts of romaine tossed in our homemade caesar dressing, with toasted croutons And shaved parmigiano-reggiano

Sliced vine ripe tomatoes, homemade fresh mozzarella and basil drizzled with balsamic and olive oil

Sliced vine ripe tomatoes layered with fresh mozzarella, prosciutto, arugula, basil and Roasted peppers

Grilled chicken breast, shiitake mushrooms and sun dried tomatoes, with balsamic on a Bed of baby arugula and mixed greens

Organic field greens, cherry tomatoes, toasted almonds, olives and goat cheese with a Red wine vinaigrette

Fresh mozzarella, salami, provolone, grilled vegetables, carrots, fennel, vinegar peppers And olives on crisp romaine with a lemon vinaigrette

Radicchio and endive with diced tomatoes, crispy bacon and crumbled goat cheese with A red wine vinaigrette drizzled with aged balsamic reduction

Baby spinach and gourmet field greens, with sliced crisp green apples, gorgonzola, Walnuts and dried cranberries, drizzled with our home made vinaigrette

Peppery arugula, cherry tomatoes and shaved parmigiano-reggiano, with a drizzle of aged sweet balsamic

Oven roasted beets, organic baby greens, goat cheese and candied pecans tossed with Our homemade vinaigrette

Dive Into Summer with Sensational Shellfish

This lighter, brighter Thai-style curry is from health-conscious chef Rocco DiSpirito.

To capture the authentic flavors of a real clambake, the whizzes at the ChefSteps cooks&rsquo collective created a version using a cast-iron casserole, Japanese kombu, charred wood chips, and a hefty rock.

Chef Chris Shepherd's popcorn shrimp is like movie theater popcorn at its best. To imitate the buttery flavor, he makes a sauce with fresh corn, a touch of cream and Butter Buds, which are store-bought, butter-flavored granules.

Chef Mourad Lahlou simmers mussels in a lovely saffron cream sauce.

This tasty shrimp is brightly flavored and nicely spiced, with an appealing heat that lingers.

Chef Eli Kulp prepares this dramatic seafood pasta dish with freshly made, toothsome black-and-white noodles, which he tosses with a big, briny seafood sauce and finishes with spicy pickled cherry peppers.

The dish from Jamie Bissonnette is like a delicious mash-up of beer-steamed clams and roast chicken wings.

Chef Jonathan Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for color and flavor.

A dish of sake-steamed mussels with fermented carrots was chef Viet Pham's inspiration for this starter.

After dusting shrimp with fennel and ground mustard seeds, Bill Kim sautés them and serves them with a creamy herb dip and a chunky jalapeño-dotted salsa.

Tim Byres' shrimp tacos are delicious with this tangy salsa, but the surprise here is the crunchy celery salad on top

David Kinch's version of escabèche (marinated cooked seafood) combines sweet crab and crisp vegetables in a spiced-vinegar mix.

Cartoccio means "paper" in Italian, which refers to the wrapping used to make packets for grilling. Here, foil packets preserve every drop of the delicious seafood juices for sopping up with crusty bread.

This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture, then serves the dip with potato chips.

A classic beach-shack lobster roll becomes Asian-inflected when mixed with a mild curry mayonnaise a few baked kaffir lime leaves on top add crunch.

The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.

Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.

5. Instant Pot Clam Chowder

Of course, we had to include a classic clam chowder. This one hardly deviates from the standard recipe, so it’s the perfect Instant Pot rendition to recreate your favorite soup. Chopped clams, bacon, butter, fresh thyme, potatoes, half and half, and a garnish of chives stand out in this recipe with your standard soup ingredients, giving it unbeatable texture and a creamy deliciousness you just can’t beat. That’s what chowder is all about, right? You’ll feel like you’re on the sea with this recipe! Recipe from Simply Happy Foodie.

(the entrees below include house salad)

NEW YORK STRIP STEAK hand cut 12 oz choice sirloin served with mashed potatoes, asparagus, and brandy peppercorn sauce 33

CHICKEN FRANCAISE battered boneless chicken breast over spinach with artichokes, sundried tomatoes, in a lemon caper butter with rice 26

TAVERN STEAK 9oz tender Barrel Cut Petite Filet Grilled to perfection, served with roasted potatoes, asparagus and red wine demi 28

Fennel recipes

Fennel’s powerful, aniseed-like flavour isn’t to everyone’s tastes, but fans of this bulbous root know it can transform a salad or perfectly complement a fish dish with finesse. For a crash course in how to prepare it, check out our how to cook fennel guide – it can be steamed, grilled, roasted or eaten raw depending on the flavour or texture you’re after.

Let the vegetable sing in Martin Wishart’s simple Crunchy fennel salad, or retain its satisfying bite with Chloë King’s Pickled fennel recipe. Phil Fanning proves why it’s such a hit with fish fans with his Pan-fried mackerel with fennel and pepper salad, as does Daniel Galmiche’s Fennel-smoked black cod with warm bean salad. However, if you’re really looking to impress, check out this Lamb neck with fennel kimchi recipe from Anna Hansen, or try and tackle Gary Jones’ Ceviche of scallop and tuna, Seville orange and fennel.

Most fennel recipes will call for the frilly green fronds on the top of a fennel bulb to be removed before cooking, but keep in mind these make a great garnish and are full of herby flavours.


At its core, all you absolutely have to have is a grinder. I don’t want anyone walking away from this thinking that they have to spend a whole ton of money to start making sausage. All you need to start out right is a small kitchen scale to weigh out ingredients and a stand mixer with a grinder attachment. That being said, we’ve spent years making sausage with undersized grinders and cheap stuffers, and it is a hassle working with the wrong equipment. In my opinion, if you don’t want to buy a dedicated sausage stuffer, don’t bother casing the sausage. Loose sausage tastes great and running the ground meat through the auger of a KitchenAid attachment a second time and through the stuffer tube usually doesn’t yield great results.

That being said, a KitchenAid grinder attachment works fine for small batches- we still have and use ours occasionally. But a stand-alone grinder (we use a Weston 1hp) will make much quicker work of a pile of trim, and with a two speed stuffer, the entire grind, mix, and stuff process take less time than cleaning and cooling the equipment.

A stand mixer with a paddle attachment for mixing the ground meat is also a huge time saver, and will help you yield better results. Working the meat rapidly will both evenly distribute the seasoning as well as form a sticky bond that will hold sausage together.

Sausage making can be intimidating, and I don’t want to add to that intimidation by insisting you have all the “right” equipment to get started. Like I said, the one thing you absolutely have to have is a grinder, and a stand mixer attachment will do the job just fine, albeit slowly. That being said, if you find that you enjoy making sausage and want to devote a little more time and energy into it, having the proper equipment is crucial. I am going to speak from my own mistakes here- if you’re going to buy anything, buy the good stuff. Replacing broken and inadequate vacuum sealers, grinders, and sausage stuffers, we have spent more than double, and possibly even triple, what we would have on the right equipment in the first place.

If you’re just getting started and have a stand mixer grinder attachment, that’s great! It’ll be a little slow at grinding but will get the job done. You can also use it to stuff cased sausages, but you’re going to get some fat smearing, and so the next piece of equipment you’ll be looking at buying is going to be a dedicated sausage stuffer. We bought a cheap-ish store-brand sausage stuffer, but after one or two uses, the shaft started bending (or maybe it was never completely straight to begin with). Every subsequent batch became more and more difficult to process as the shaft continued to bend with use. It got to the point where one of us had to stand on a stepladder in order to get enough leverage to turn the crank, and we had to clamp the whole thing to the countertop because of the amount of force we were having to use to crank it. It took all the fun out of making sausage and we didn’t do another cased sausage for two years because we hated using the damn thing but didn’t want to throw it out because we had paid decent money for it. Don’t be like us. Now, we have a Weston two-speed sausage stuffer and it is AWESOME. This thing cranks like butter and is built to last. We’ve been churning out cased sausages since we got it, and it’s completely painless to use. I wish we had never thrown away the $120 on the last stuffer and just bought this to start. I can only imagine how much cool stuff we would have made.

Once you have your dedicated sausage stuffer, you’re going to be able to work so fast that you’ll start looking to upgrade your grinder. Here’s another cautionary tale about buying cheap equipment. Again, we bought a cheapish grinder- I think it was from Gander- and again, we had equipment failure almost immediately. The first few uses were fine, but one night we started hearing a horrible grinding noise and within seconds the entire thing was inoperable. It was either a burr or an unscrewed part, but something came loose and completely wrecked the motor. I want to emphasize this point because I wish I had internalized it sooner- don’t buy the cheap gear. It is always more expensive in the end. Every dollar we spent on the cheap grinder wound up in the garbage within months. We went back to the kitchenaid grinder for a few years, but eventually we wound up with a Weston grinder, and it is powerful, efficient and maybe just a little loud, but we love it. It has handled everything we’ve put through it without even breaking a sweat, and it’s very obviously well made.

Got all that? If so, check out our primer on how to grind & stuff sausage below:

Watch the video: Μύδια στον ατμό (December 2021).