Clam, Fennel & Sausage Stew
All this week we will be featuring fabulous dinners for two. Each has a little something special and of course, plenty of Tesse love! Up first: this elegant yet simple clam stew. So impress your date this Valentine's day or... why not any day? #happyhearts
What you need
2 dozen littleneck clams
3 tablespoons Tessemae’s Lemon Garlic
2 Italian sausages
1/2 yellow onion, thinly sliced
2 celery stalks, sliced crosswise
1/2 fennel bulb, halved and diced (save the fronds)
2 garlic cloves, minced
coarse salt and freshly ground pepper
1 cup dry white wine
What to do
Soak the clams in a bowl of cool water for 15 minutes to remove any sand. Gently lift each clam out of the water and lightly scrub the shell under running water to remove any grit on the outside. Discard any open clams.
Heat 1 tablespoon Lemon Garlic in a large saucepan over medium. Remove the Italian sausage from the casing and break pieces into the saucepan. Cook the sausage until browned, about 5 minutes.
Add the onion, celery, fennel and garlic and season with salt and pepper. Cook until beginning to soften, about 5 minutes. Add the wine and bring to a simmer. Add the clams, cover the pan and steam until all of the clams are open, about 8 minutes. Spoon the stew into bowls. Serve topped with the reserved fennel fronds and plenty more Lemon Garlic drizzled over top.
Tip: If you like, serve with warm crusty bread or even tossed with pasta!