INGREDIENTS
• 1 pound fresh baby octopus, cleaned (or thawed if frozen)
• 3 tablespoons olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• ¼ tsp crushed red pepper flakes
• 1 tsp fennel seed
• 1 cup white wine
• ¾ pound potatoes, chopped into 1 inch pieces (I use gold potatoes)
• 1 bay leaf
• zest of one lemon
• 2 teaspoons dried oregano
• 28 ounces canned cherry tomatoes*
• 1 tsp sugar
• juice of zested lemon
• 8–10 manila or littleneck clams, cleaned (optional)
• small bunch fresh parsley, chopped

INSTRUCTIONS
• Bring a large pot of water to a boil. Add octopus and cook for 2 minutes. Drain and transfer octopus to cutting board. Chop into bite sized pieces.
• Heat olive oil in large dutch oven. Add onion and cook over medium-low heat for 7 minutes. Add the octopus, garlic, red pepper, and fennel seed and cook 2 minutes more.
• Add the potatoes, wine, bay leaf, and lemon zest. Cook for 4 minutes.
• Add the tomatoes and sugar and simmer covered for 45 minutes. Add lemon juice and adjust seasoning to taste.
• Add the clams, cover, and simmer another 4-5 minutes until clams have opened.
• Add parsley, reserving a few tablespoons to garnish individual bowls. Stir to combined and serve in large stew bowls. Garnish with parsley and pair with crusty bread.