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- 3 tablespoons olive oil
- 8 ounces chouriço, linguiça, or dry-cured smoked Spanish chorizo, cut into 1/4-inch coins
- One thick slice presunto, Serrano ham, or prosciutto, trimmed of excess fat and cut into 1/4-inch cubes
- 2 medium yellow onions, cut lengthwise in half and sliced into thin half-moons
- 1 Turkish bay leaf
- 4 garlic cloves, minced
- One (28-oz) can whole peeled tomatoes, preferably San Marzano, drained and chopped
- 1/4 cup dry white wine
- 1/2 teaspoon sweet paprika
- 4 pounds small clams, such as cockles, manila, butter, or littlenecks, scrubbed and rinsed
- Freshly ground black pepper
- 3 tablespoons minced flat-leaf parsley leaves
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- 3 tablespoons olive oil
- 8 ounces chouriço, linguiça, or dry-cured smoked Spanish chorizo, cut into 1/4-inch coins
- One thick slice presunto, Serrano ham, or prosciutto, trimmed of excess fat and cut into 1/4-inch cubes
- 2 medium yellow onions, cut lengthwise in half and sliced into thin half-moons
- 1 Turkish bay leaf
- 4 garlic cloves, minced
- One (28-oz) can whole peeled tomatoes, preferably San Marzano, drained and chopped
- 1/4 cup dry white wine
- 1/2 teaspoon sweet paprika
- 4 pounds small clams, such as cockles, manila, butter, or littlenecks, scrubbed and rinsed
- Freshly ground black pepper
- 3 tablespoons minced flat-leaf parsley leaves
