Portuguese Clams with Linguiça and Tomatoes

Ingredients

• 8 ounces linguia, chorizo, or kielbasa sausage
• 4 littleneck or other small hard-shell clams
• 2 14 1/2-ounce cans diced tomatoes with green pepper and garlic or Italian-recipe tomatoes
• 1 large onion
• 3 tablespoons olive oil
• ¼ cup fresh cilantro
• ½ teaspoon hot pepper sauce
• + 1 more ingredients
• • 1 cup white wine

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...

View full recipe at Epicurious