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Author Notes: If you want to add additional seafood to this, like calamari, fish or shrimp, feel free. The more, the merrier, right? As for the sausage, we get it from a great meat/salami store in St. Louis that makes very traditional sausages. We had the dish last night with a French Morgon that was very Pinot Noir-ish and matched nicely. Did not overwhelm the seafood, but stood up to the punch of the tomato. —Sweetnan
- 2 Italian Sausage Links (mild or spicy, your preference)
- 2 tablespoons Olive Oil
- 1 Clove garlic, minced
- 1 pinch Red Pepper Flakes
- 1/2 Red Onion, sliced thin
- 1 Fennel Bulb, sliced thin
- 1/2 cup White Wine
- 4 cups Chicken or Seafood Stock
- 1 1/2 cups Italian (San Marzano preferably) tomatoes - about half a can
- 1/2 pound Fingerling Potatoes, sliced into 1/4" rounds, boiled until just cooked through (do not over cook!)
- 2 Dozen Clams, scrubbed and rinsed
- 1 pound Mussels, scrubbed, de-bearded, and rinsed
- Brown sausage links on stove in skillet over medium to medium high with a small amount of olive oil (about 1/2 TBS) until brown, about 2-3 minutes per side. Finish in oven at 350 degrees for about 12-16 minutes, or until just cooked through. Cool and slice into 1/4' rounds.
- In large dutch oven, heat olive oil over medium to medium low heat. Add garlic and red pepper flakes and sweat for 1-2 minutes (do not burn garlic!) until fragrant.
- Add onions and fennel with a good pinch of salt and sweat for 8-10 minutes. The heat can be on a solid medium at this point.
- Add white wine and reduce until just a tablespoon or two left in pan.
- Add stock and bring to a simmer.
- As stock comes to a simmer, pulse tomatoes in food processor (or do the tomato step during prep stage - your call.) Do not puree as you do want some chunks of tomatoes left to give your stew some texture. Add to pot. Save remaining tomatoes from can for another use.
- Add sliced,cooked potatoes and sausage to stew and let cook about 2-3 minutes to let flavors come together. Season with salt and pepper.
- Add clams and mussels and cook until all are open. Discard any that do not open. Taste for seasoning, and adjust with salt and pepper as necessary.
- Lade into bowls and serve with crusty bread to sop up all the delicious broth!