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Author Notes: This recipe is a great use of one of my favorite ingredients, smoked paprika—plus, my husband loves it. It's so simple and easy, and delicious when served with some crusty, warm bread and a salad. —Summer of Eggplant
Food52 Review: The sauce is delicious and the smoked paprika makes the dish. This recipe is quick, pretty easy to put together, and tastes great. —emily olson
- 3 tablespoons olive oil
- 1/4 pound sausage, sliced 1/2-inch thick (chorizo, Italian sausage, and kielbasa all work well)
- 1 leek, sliced thinly
- 1 clove garlic, crushed
- 8 sprigs fresh thyme
- Salt and pepper, to taste
- 1 1/4 teaspoons smoked paprika
- 1 bay leaf
- 14 ounces canned cherry tomatoes
- 1/4 cup chicken stock
- 6 tablespoons white wine
- 2 1/2 pounds littleneck clams, scrubbed
- Heat the oil in a pan over medium-high heat and cook the sliced sausage until cooked through, about 8 minutes. Remove from the pan and reserve. Reduce the heat to medium and scrape the browned bits out.
- Add in the leek, garlic, and thyme and cook until softened, about 6 minutes. Add salt and pepper. Add in the paprika and the bay leaf and toss the contents of the pan with the spices to coat. Cook for 1 minute.
- Add in the tomatoes, stock, and wine and bring to a boil, then reduce to a simmer for 5 minutes.
- Add in the clams and cook until opened, about 8 to 10 minutes, stirring every so often. Serve warm with some bread.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for the Shore