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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Steamed Clams With Sausage and Fennel
(Vongole Con Salsiccia e Finocchio)
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- Ingredients:
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- 1 tablespoon extra virgin olive oil
1 red bell pepper, cut into 2 by 1/3-inch strips
1 large fennel bulb with fronds, bulb cored, sliced; fronds chopped (for garnish)
1 lb spicy sausage, casings removed, sausages coarsely crumbled
2 teaspoons fennel seeds, crushed in mortar with pestle
One 8-ounce bottle clam juice
4 dozen Manila clams (about 2 and 1/3 lbs), scrubbed
1 and 1/2 tablespoons chopped fresh oregano
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- Directions:
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- Heat olive oil in large deep skillet over high heat.
Add bell pepper, sliced fennel, sausage, and fennel seeds, and saute until sausage is brown and vegetables are just tender, about 10 minutes.
Add clam juice, and bring to a boil.
Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes.
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- Season to taste with pepper.
Divide among 4 bowls, discarding any unopened clams.
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- Sprinkle with chopped fennel fronds and serve. Serves 4.
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