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“This is some trouble to make because I hate scrubbing clams, but it is sooo good that even I will go the the trouble.”
READY IN:
1hr 35mins
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub, scrub, scrub and wash fresh clams in shells; set aside--throw out any that are opened.
  2. In a large pot, cook the sausage over medium heat until browned; transfer to a paper towel lined plate to drain; set aside.
  3. Add the olive oil to the pot; saute the onion and garlic over medium-high heat, stirring constantly, until soft and tender.
  4. Add potatoes, corn, clam juice, water, fennel seed, and cayenne.
  5. Bring to a boil; cover, lower heat and simmer 15-20 minutes or until potatoes are tender.
  6. Add in tomatoes; stir to combine.
  7. Remove 2 cups potato mixture and transfer to the container of an electric blender.
  8. Process until smooth and return mixture to the pot.
  9. 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).
  10. Add in sausage and parsley; stir and cook until heated; season with salt/pepper if needed.
  11. Serve.

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