• 40 (approximately) cherrystone clams, scrubbed well
• 1/4 cup oil
• 6 large onions thin sliced
• 1 tbsp minced garlic
• 1 1/2 lbs chopped Linguiça or Chouriço
• 3 cups crushed tomatoes (canned or fresh)
• 1 1/2 cups dry white wine
• 1 tsp paprika
• 1 teaspoon cayenne pepper (optional)

Put clams into large pan with a small amount of water. Steam until they open, discarding any that do not. Meantime, in large skillet, saute onions and garlic in oil until soft but not browned. Add all remaining ingredients to skillet. While stirring constantly bring to a boil. Salt and pepper to taste. To serve, put 6 clams into 6 soup plates, divide sauce equally over clams. Serve hot!