Clams and Sausage in Fennel Broth

Ingredients

• 2 small bulbs fennel, feathery greens reserved
• 1/3 cup dry white wine or vermouth
• 1/3 cup fish stock
• 1 tblspn Pernod or Ouzo
• 3/4 tspn red pepper flakes
• 2 tblspn extra virgin olive oil
• 3 large shallots, finely chopped
• 4 cloves garlic, finely chopped
• fine sea salt and freshly ground pepper
• 2 lbs clams, alive and scrubbed
• 12 oz. mild, pre-cooked pork sausage, sliced into 1-inch pieces on the diagonal
• 1/4 cup cold butter (salted or unsalted) cut into 4 pieces