Revamped Clam Chowder With Sausage And Fennel Recipe

Cooking Directions

• STEP 1.In a large pot, cook the sausage over medium heat until browned and cooked through. Remove the sausage from the pot and set aside.
• STEP 2.In the same pot, melt the butter and add the diced onion, fennel, and garlic. Cook until the vegetables are softened and fragrant.
• STEP 3.Add the flour to the pot and stir well to coat the vegetables. Cook for a minute to cook off the raw flour taste.
• STEP 4.Slowly pour in the chicken broth and stir well to combine. Bring the mixture to a simmer and let it cook for about 10 minutes, until slightly thickened.
• STEP 5.Add the diced potatoes, thyme, bay leaves, and reserved cooked sausage to the pot. Simmer for another 15-20 minutes, until the potatoes are tender.
• STEP 6.Stir in the clams and their juice, and cook for an additional 5 minutes, until the clams are heated through.
• STEP 7.Season the chowder with salt, pepper, and a squeeze of lemon juice to taste.
• STEP 8.Serve the revamped clam chowder with sausage and fennel hot, garnished with fresh parsley and accompanied by crusty bread.

Cooking Tips

• Make sure to clean the clams thoroughly before adding them to the chowder.
• If you prefer a thicker chowder, you can add a slurry of cornstarch and water to the pot.
• For a spicier kick, use spicy Italian sausage instead of mild sausage.
• To make the chowder ahead of time, prepare it up until the step of adding the clams. Refrigerate and add the clams just before serving.

Storage and Serving

• Leftover clam chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder gently on the stovetop, adding a splash of broth or water to thin it out if needed.
• Serve the reheated chowder with a sprinkle of fresh parsley and a side of crusty bread.