Note: You can substitute 4 lb. of steamer clams for the 40 littleneck clams. Just increase the cooking time to 10 to 12 minutes. Vino Verde or Pinot Grigio are suggested white wines for this recipe. Parsley may be substituted for cilantro.

1. Scrub clams if theyre muddy or sandy. Rinse in the sink or a large bowl of cold water and drain. Repeat this step, allowing clams to sit in water until its time to cook them.

2. In a lidded pot large enough to hold the clams, heat oil over medium-high heat. When hot, add chourico, garlic, paprika, black pepper, red pepper flakes, and onion. Cook and stir until onion begins to soften, 4 to 5 minutes.

3. Add tomatoes and wine. Simmer for 10 minutes. Stir in cilantro or parsley and transfer half the sauce to a bowl or large measuring cup. Lift clams out of water and add them to pot. Pour sauce from bowl onto clams and cover. Cook for 8 to 10 minutes, or until clams open up. Discard any clams that do not open during cooking.

4. Transfer clams and sauce to a large serving bowl, or divide among 6 bowls. Serve immediately.

Source: Hannaford fresh Magazine, May - June 2009