Smoky Clams For Two

• 3 tablespoons olive oil
• 1/4 pound sausage, sliced 1/2-inch thick (chorizo, Italian sausage, and kielbasa all work well)
• 1 leek, sliced thinly
• 1 clove garlic, crushed
• 8 sprigs fresh thyme
• Salt and pepper, to taste
• 1 1/4 teaspoons smoked paprika
• 1 bay leaf
• 14 ounces canned cherry tomatoes
• 1/4 cup chicken stock
• 6 tablespoons white wine
• 2 1/2 pounds littleneck clams, scrubbed

1. Heat the oil in a pan over medium-high heat and cook the sliced sausage until cooked through, about 8 minutes. Remove from the pan and reserve. Reduce the heat to medium and scrape the browned bits out.
2. Add in the leek, garlic, and thyme and cook until softened, about 6 minutes. Add salt and pepper. Add in the paprika and the bay leaf and toss the contents of the pan with the spices to coat. Cook for 1 minute.
3. Add in the tomatoes, stock, and wine and bring to a boil, then reduce to a simmer for 5 minutes.
4. Add in the clams and cook until opened, about 8 to 10 minutes, stirring every so often. Serve warm with some bread.

olive oil, sausage, clove garlic, thyme, salt, paprika, bay leaf, tomatoes, chicken stock, white wine, littleneck clams

Taken from food52.com/recipes/36057-smoky-clams-for-two (may not work)