Portuguese Cataplana Clams with Chouriço

• 2 lb littleneck clams, scrubbed
• 4 oz chouriço, sliced
• 4 clove garlic cloves, sliced
• 1 yellow onion, diced
• 0.75 cup dry white wine
• 1 cup canned crushed tomatoes
• 2 tbsp olive oil
• 0.25 cup cilantro, chopped
• 1 tsp smoked paprika

Instructions

1. 1

   Warm olive oil in a cataplana or wide pot and render the chouriço until its fat runs.

2. 2

   Add onion and garlic and cook until soft and fragrant.

3. 3

   Stir in smoked paprika and crushed tomatoes and simmer for 5 minutes.

4. 4

   Pour in the white wine and bring to a lively boil.

5. 5

   Add the clams, cover tightly, and steam for 6 to 8 minutes until they open.

6. 6

   Discard any unopened clams, shower with cilantro, and serve with crusty bread.