Clams and Sausage In Saffron Sauce

• 2 cups chopped ripe tomatoes or a 1-pound can plum tomatoes
• 1/2 teaspoon saffron
• 6 tablespoons olive oil
• 1/2 pound chorizo, sliced
• 1/2 pound sweet pork sausage like Italian luganiga or Portuguese linguica, sliced in chunks
• 1/2 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 2 dozen littleneck clams, scrubbed
• 4 slices day-old or dried French baguette or Italian bread about 3 inches across and 1/2-inch thick
• 2 tablespoons minced fresh parsley

1. Place the tomatoes, along with any liquid, in a saucepan, bring them to a simmer and allow them to cook about 10 minutes, until they release their juice.
2. Strain the hot juice into a bowl, reserving the tomato pulp.
3. Stir the saffron into the juice and allow to steep while continuing with the recipe.
4. If using canned tomatoes, chop the pulp.
5. Heat two tablespoons of the oil in a large, heavy casserole.
6. Add the sausages and saute until they are lightly browned.
7. Remove the sausages from the pan and reserve.
8. Add the onion, red pepper and garlic to the pan and saute until they are soft but not brown.
9. Stir in the oregano, the tomato liquid with the saffron, the tomato pulp, sausages and clams.
10. Cover and cook for 12 to 15 minutes, until the clams have opened and have had a chance to cook, opened, for another six minutes.
11. While the clams are cooking, heat the remaining olive oil in a skillet and fry the bread slices until they are lightly browned.
12. Drain them on absorbent paper.
13. To serve, place the fried bread in each of four shallow bowls.
14. Spoon the clams and sausage, along with the liquid, over the bread.
15. Sprinkle with parsley and serve

tomatoes, saffron, olive oil, chorizo, sweet pork sausage, onion, sweet red pepper, garlic, oregano, littleneck clams, italian bread, parsley

Taken from cooking.nytimes.com/recipes/4513 (may not work)