Clam and Sausage Chowder

This is some trouble to make because I hate scrubbing clams, but it is sooo good that even I will go the the trouble.

• Ready In: 1 hr 35 mins
• Yields: 3 quarts

Ingredients

• 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

Directions

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.