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Clam and Sausage Chowder

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 12 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
12 cup fresh parsley, chopped


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

Source: www.food.com