Clam And Sausage Chowder

• 2 dozen fresh clams in shell
• 2 lbs smoked Polish sausage, thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 1/2 lbs potatoes, cubed
• 1 (10 ounce) package frozen whole kernel corn, thawed
• 4 (8 ounce) bottles clam juice
• 2 cups water
• 1 teaspoon fennel seed, crushed
• 1 teaspoon cayenne pepper
• 2 (16 ounce) cans crushed tomatoes, undrained
• 1/2 cup fresh parsley, chopped

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.

fresh clams, sausage, onion, garlic, olive oil, potatoes, kernel corn, clam juice, water, fennel, cayenne pepper, tomatoes, fresh parsley

Taken from www.food.com/recipe/clam-and-sausage-chowder-78218 (may not work)