Recipe information
Yield
Makes 6 Servings
Ingredients
3
tablespoons olive oil
8
ounces linguiça, chorizo, or kielbasa sausage, sliced
1
large onion, chopped
2
14 1/2-ounce cans diced 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
Need to make a substitution?
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.