Mahogany Clams with Spicy Sausage

Chop onion and fennel, and saute with some crushed fennel seeds in bacon fat (yeah, I said it). When soft, add italian sausage, and brown (post photo hint: You'll get a better brown if you sear the sausage separately).


Add white wine, tomatoes, garlic, and oregano. Bring to a boil.


Add clams (by the way, cover them with cold water for at least 20 minutes, if not half an hour, so they purge themselves of a lot of really gross, sandy stuff), cover, and let cook 5 minutes.


Discard unopened shells, and serve with some fennel fronds over top.