PORTUGUESE CLAMS & CHORIZO W/SPICY TOMATO SAUCE RECIPE - (4/5)

PORTUGUESE CLAMS & CHORIZO W/SPICY TOMATO SAUCE Recipe - (4/5) image

Provided by jargrr

Number Of Ingredients 13

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1 large red onion
6 medium garlic cloves
1 can tomatoes (16 ounces)
1 1/2 ounces prosciutto
8 ounces spicy link sausages preferably chorizo or linquisa
1/4 cup olive oil
1/2 tbs. Paprika
1/2 tsp. Hot red pepper flakes or 1/4 tsp. Cayenne pepper
2 tbs. Minced parsley
1/2 cup white wine
1 bay leaf
30 small clams or 18 large
2 tbs. Minced cilantro leaves (I omit)

Steps:

Peel, halve & thinly slice the onion. Peel & mince the garlic. Coarsely chop tomatoes & reserve with juices. Cut prosciutto into 1 ½ x 1/4 inch julienne strips. Adjust oven rack to middle position & heat oven to 400 degrees. Prick sausages, put them in a small baking pan & bake until browned, about 20 minutes. Transfer sausages to a work surface, reserving pan drippings. Cool sausages slightly & cut into 1 inch pieces. Heat oil & reserved drippings in a large skillet. Add onions & cook over low heat until softened, about 30 minutes. Add paprika & red pepper flakes; cook for 2 minutes. Add garlic, tomatoes with juices, prosciutto, sausages, parsley, wine & bay leaf; simmer to blend flavors, about 10 minutes. (Can cool, cover & refrigerate overnight) (Bring sauce to a simmer if refrigerated) Add clams, over, and steam over medium heat until shells open, about 7 to 8 minutes for small clams, 15 minutes for large clams; discard any clams that do not open. Sprinkle with cilantro and serve immediately. Note: I put par boiled pieces of potato into sauce to make it more stew like. Have also put on top of pasta.