- 3 tablespoons olive oil
- 8 ounces lingui‧a, chorizo, or kielbasa sausage, sliced
- 1 large onion, chopped
- 2 14 1/2-ounce cans diced tomatoes with green pepper and garlic or Italian-recipe tomatoes
- 4 dozen littleneck or other small hard-shell clams
- 1 cup white wine
- 1/2 teaspoon (or more) hot pepper sauce
- 1/4 cup chopped fresh cilantro, divided
- Heat oil in Dutch oven over medium-high heat. Add sausage and onion and cook until golden, stirring often, about 5 minutes. Stir in tomatoes with juice, then clams. Pour wine over. Bring to simmer. Cover pan and simmer until clams open, 5 to 10 minutes depending on size of clams (discard any that do not open). Transfer clams to shallow bowls. Bring broth to boil. Season with hot sauce and half of cilantro.
- Ladle broth and sausage over clams. Sprinkle with remaining cilantro.