Clam And Sausage Chowder - cooking recipe

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

Preparation

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.