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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage and fennel seeds and saute until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice and bring to a boil (add some water if necessary to provide enough liquid -- I do not recommend doubling the clam juice as it is rather briney and will add too much salt to the dish if doubled). Add clams and oregano; reduce heat to medium-high, cover and cook just until clams open, about 5 minutes. Season to taste with pepper (and salt, only if needed). Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red bell pepper	1		cut	403.4676	0.0	89.7602	2.2667
fennel bulb	1		cored sliced chopped	-	-	-	-
hot italian sausage	1	lb	crumbled	403.4676	0.0	89.7602	2.2667
fennel seed	2	teaspoons	crushed	13.8	2.0916	0.632	0.5948
clam juice	8	ounces		108.8621	24.8342	1.3608	0.4536
clam	2 1/2		scrubbed	731.7091	30.3744	124.816	8.1679
oregano	1 1/2	1/2	chopped	3.975	1.0338	0.135	0.0642

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.