2 lbs fresh clams
1 lb linguica sausage, chopped into bite size pieces
1 tbsp extra virgin olive oil
1/2 red onion, julienne
3 cloves garlic, thinly sliced
1 bulb fennel, julienne, reserving the fennel fronds
1 yellow bell pepper, thin 1” strips
1 tsp paprika
Pinch red pepper flakes
2 tomatoes, peeled, seeded and chopped
1/2 cup white wine
3 bay leaves
1/4 cup Italian parsley, roughly chopped
Scrub the clams well in cold water and set aside to drain.
Sauté the linguica in a large skillet over medium high heat for 4-5 minutes. When cooked through and browned, remove to a paper towel to drain, reserving the grease in the pan.
Add the olive oil to the linguica grease in the same pan and reduce the heat to medium. Sauté the red onion, garlic, fennel bulb and yellow pepper for 9-10 minutes, then add the paprika, red pepper flakes and the drained linguica sausage. Sauté the mixture 1-2 minutes before adding the tomato, wine and bay leaves. Cook 5-6 minutes, reducing the mixture slightly. Increase the heat to medium high, add the clams, and cover. Cook 7-8 minutes, or until the clams have opened up. (Discard any clams that do not open.)
Garnish with the parsley and reserved fennel fronds, and serve with good crusty bread to soak up la juice.