Clam-And-Sausage Chowder

Recipe Ingredients

2 lbs	908g / 32oz	Smoked Polish sausage - thinly sliced
1 lb	454g / 16oz	Onion - chopped (medium)
2		Garlic cloves - minced
2 tablespoons	30ml	Olive oil
1 1/2 lbs	681g / 24oz	Potatoes - peeled, cubed
1		Frozen whole kernel corn - (10 oz) - thawed
4		Clam juice - (8 oz)
2 cups	474ml	Water
1 teaspoon	5ml	Fennel seeds - crushed
1/2 teaspoon	2.5ml	Ground red pepper - (to 1 tspn)
2		Crushed tomatoes - (16 oz ea)
1/2 cup	73g / 2.6oz	Chopped fresh parsley

Recipe Instructions

Wash clams thoroughly, discarding any opened shells. Set aside.

Brown sausage in a Dutch oven over medium heat; drain on paper towels, and set aside.

Cook onion and garlic in olive oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add potatoes and next 5 ingredients. Bring to a boil, reduce heat, and simmer 15 minutes or until potatoes are tender. Stir in tomatoes.

Remove 2 cups mixture, and pour into container of an electric blender. Process until smooth, stopping once to scrape down sides. Return to Dutch oven.

Bring to a boil. Add clams; cover, reduce heat, and simmer 4 to 5 minutes or until clam shells open. (Discard any unopened shell.) Stir in sausage and parsley; cook until thoroughly heated.

This recipe yields 12 servings.

Source:
Undocumented, but from the WWW

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