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Clam Pan Roast with Sausage and Fennel

Recipe photo courtesy of NGOC MINH NGO

Many of the seafood stews of the world -- bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others -- share a common ingredient: fennel, which lends an anise-like taste. Essentially a creamy stew, the shellfish pan roast is most famously made with oysters, but clams are also traditional and often appear in combination with sausage; we include two types, sweet Italian and kielbasa. Pernod and tarragon add more anise flavor. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Source: Martha Stewart Living, September 1996
Total Time Prep Servings



Cook's Notes

To clean leeks, slice, then soak them in a bowl of water, swishing to remove as much grit as possible. Discard the water, then repeat until no grit remains.

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