1. Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian 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 some water if necessary to provide enough liquid -- I do not recommend doubling the clam juice as it is rather briney and will add too much salt to the dish if doubled). Add clams and oregano; reduce heat to medium-high, cover and cook just until clams open, about 5 minutes. Season to taste with pepper (and salt, only if needed). Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve. ---------------------------------------------------------------------------
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