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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.
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
tablespoons olive oil
pound sausage, sliced 1/2-inch thick (chorizo, Italian sausage, and kielbasa all work well)
leek, sliced thinly
clove garlic, crushed
sprigs fresh thyme
Salt and pepper, to taste
teaspoons smoked paprika
ounces canned cherry tomatoes
cup chicken stock
tablespoons white wine
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