The Rocchinos, (two of the nicest people we know) are husband and wife and owners of The Local Butcher Shop in Berkeley, specializing in seasonal, sustainable, locally-sourced meats. They shared their favorite clam recipe, which includes their amazing fennel sausage. Be sure to visit The Local Butcher Shop in Berkeley and enjoy this recipe at home! (photo: Tina Rupp)
1 tbsp. extra virgin olive oil
2 links classic fennel sausage, removed from casing
1 small fennel bulb, sliced
1 shallot, sliced
1 cup dry white wine
salt & pepper to taste
2 lb. Manila clams rinsed & scrubbed
2 tbsp. chopped parsley
crusty bread or cooked pasta for serving
In a big pot heat the olive oil over medium heat.
Add the fennel and shallot and sautée until soft.
Add the sausage to the pan, breaking it up as it browns.
Deglaze the pan with the wine, and add a pinch of salt and pepper.
Add clams and cover with a lid
Shake the pan with the lid on until your clams all open
Taste the broth, adjust seasoning. Sprinkle with chopped parsley
Serve the clams over cooked pasta or on their own with crusty bread and enjoy!