Use the smallest clams you can find. Mussels would also work in this dish. Serve with: Portuguese rolls and a green salad.
Recipe information
Yield
Makes 6 servings
Ingredients
3 tablespoons olive oil
8 ounces lingui‧a, chorizo, or kielbasa sausage, sliced
1 large onion, chopped
2 14 1/2-ounce cans diced tomatoes with green pepper and garlic or Italian-recipe tomatoes
4 dozen littleneck or other small hard-shell clams
1 cup white wine
1/2 teaspoon (or more) hot pepper sauce
1/4 cup chopped fresh cilantro, divided
Preparation
Step 1
Heat oil in Dutch oven over medium-high heat. Add sausage and onion and cook until golden, stirring often, about 5 minutes. Stir in tomatoes with juice, then clams. Pour wine over. Bring to simmer. Cover pan and simmer until clams open, 5 to 10 minutes depending on size of clams (discard any that do not open). Transfer clams to shallow bowls. Bring broth to boil. Season with hot sauce and half of cilantro.
Step 2
Ladle broth and sausage over clams. Sprinkle with remaining cilantro.
