- 2 tablespoons (1/4 stick) butter
- 1 cup chopped onion
- 2 cups chopped fennel
- 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
- 1/2 cup dry white wine
- 2 pounds Manila clams or littleneck clams, scrubbed
- 2 tablespoons chopped fresh parsley
- 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.