1 lb Andouille Sausage
5 tablespoons extra-virgin olive oil, divided use
2 tablespoons tomato paste
2 tablespoons smoked sweet paprika
2 sprigs fresh thyme
2 sprigs fresh oregano or marjoram, or 1 1/2 teaspoons dried oregano
2 (14.5-ounce) cans fire-roasted tomatoes, plus 2 cans’ worth of water
1 bulb fennel, core removed and cut into 1/2-inch-thick dice
48 cockles or littleneck clams, scrubbed thoroughly to remove any grit
3 tablespoons Madeira, either Rainwater or Verdelho style
2 tablespoons red wine vinegar
Heat 3 tablespoons of the olive oil in a heavy pot over medium-high heat. Add the tomato paste and cook, stirring, for 5 minutes. Add the paprika, thyme, and oregano and cook until toasted and aromatic, about 1 minute. Add the canned tomatoes, water, sausage, and fennel. Bring to a simmer and cook until fennel is tender, about 15 minutes.
Add the clams and increase the heat to high. Simmer vigorously until the clams open, 7 to 10 minutes. Discard any clams that don’t open. Stir in the Madeira and vinegar. Divide among four bowls, drizzle with the remaining 2 tablespoons of olive oil, and serve.
Recipe credits: Barton Seaver
Photo credits: Michael Piazza