Ingredients

• 2 tablespoons Maika`i Olive Oil
• 1 Redondo's Portuguese Sausage, diced
• 1 small sweet onion, diced
• 1 cup white wine
• 3 pounds fresh manila clams, washed
• 1 14.5 oz can of tomatoes, diced

Directions

1. Wash Manila clams well in a sink under cold water. Discard any clams that are already opened.
2. Heat olive oil in a medium size stock pot over medium-high heat, next add Portuguese sausage and sweet onions. Cook for about 5 minutes or until sausage caramelizes and onions start to turn tender.
3. Pour in the wine and bring to a boil until wine has reduced to half its original volume.
4. Add Manila clams and diced tomatoes, cover and steam for about 7 minutes or until clams start to open.
5. Transfer cooked Manila clams and juice to a large bowl, drizzle olive oil over the cooked clams.
6. Serve and enjoy!