This dish will serve 4-6 and is straightforward and easy to make. Recommend using a Dutch oven, maybe even cast iron pot with a tight lid. The clam juice and wine will make sure that you have enough broth for some crusty bread to dip.
Ingredients:
12 oz or more extra-large shrimp. (if the shrimp are treated with a sodium additive for shipping, then skip or lessen the salt below)
¾ teaspoon table salt, divided
2 tablespoons extra-virgin olive oil
12 ounces linguica sausage, quartered lengthwise and sliced 1⁄4 inch thick.
2 -3 garlic cloves, minced
3⁄4 teaspoon smoked paprika
1⁄2 teaspoon red pepper flakes
1 large onion, halved and sliced thin
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin lengthwise
1 red bell pepper, stemmed, seeded, and cut into 1⁄4- inch-wide strips
1 28-ounce) can whole peeled tomatoes, drained and chopped coarse
1 (8-ounce) bottle clam juice
1⁄2 cup dry white wine
3 pounds littleneck or Manila clams, scrubbed. You might substitute mussels if you prefer
½ c chopped fresh curly leaf parsley
Lemon wedges to squeeze over bowls
Put it together:
Combine shrimp and 1⁄4 teaspoon salt in bowl; refrigerate until needed. Heat oil in large Dutch oven over medium-high heat until shimmering. Add linguica and cook, stirring occasionally, until browned and fat is slightly rendered, about 4 minutes. Stir in garlic, paprika, and pepper flakes and cook until fragrant, about 30 seconds.
Add onion, fennel, bell pepper, and remaining 1⁄2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in tomatoes, clam juice, and wine. Bring to simmer and cook, stirring occasionally, until thickened slightly, about 5 minutes.
Increase heat to high and bring mixture to boil. Stir in clams; cover and cook until clams have opened, 5 to 7 minutes, stirring halfway through cooking. Off heat, stir in shrimp. Cover and let stand off heat until shrimp are opaque and just cooked through, about 5 minutes. Discard any unopened clams. Stir in parsley; season with salt to taste; transfer to serving bowl if desired; and serve, passing lemon wedges separately.