The Admiral's Good Son's Clams:
In a large skillet, brown 1 lb of italian pan sausage in 1 tbsp olive oil and remove from pan. In a food processor, chop 1/2 large sweet onion, 2 cloves garlic, 2 tsp red pepper flakes, 2 tsp lemon zest and 1 tsp crushed fennel seeds. Add to the skillet and sauté over medium-high heat for 5 minutes. Add 3 chopped roma tomatoes and cook for another 3 minutes. Add 1 cup dry white wine and 1 cup chicken stock, season w/ salt and pepper to taste and bring to boil. Add 3 to 4 dozen well-washed and drained small clams (I used cherrystones from Florida's gulf coast) and cover. Steam clams for 5 to 7 minutes or until most shells have opened. Top with finely chopped fresh oregano and serve clams and broth over fresh pasta or with crusty bread.