Clams with Sausage & Peppers

Another great recipe from Michael Symon - we made it with the hard chorizo but it would have been better with the spicy italian sausage --next time....also you can see I had orange and yellow peppers on hand.

• 1 pound Hot Italian Sausage (Casing Removed)
• 1 Red Bell Pepper (Sliced)
• 1 Clove Garlic (Sliced)
• 1 pint Cherry Tomatoes (Halved)
• 2 1/2 pounds Manila Clams (Cleaned)
• 8 ounces White Wine
• 2 tablespoons Unsalted Butter
• Extra-Virgin Olive Oil
• Kosher Salt
• Freshly Ground Black Pepper
• Parsley (Whole Leaves)
• 1 Baguette (Sliced on a bias)
• 1 Clove Garlic

• Place a large sauté pan or Dutch oven over medium-high heat. When the pan is hot add a film of Olive Oil followed by the Italian Sausage. Begin to brown the Sausage, breaking it up with a potato masher as it cooks. Next, add the Peppers and sliced Garlic with a good pinch of Salt and some Freshly Ground Black Pepper. Cook, stirring occasionally until the vegetables soften and the Sausage is browned. Increase the heat to high. Add the Clams, shaking them out in to an even layer then add the Wine. Cover immediately and cook until all of the Clams have opened, about 5 minutes.
• Meanwhile, preheat grill to high heat. Drizzle sliced Bread with Olive Oil and season with Salt and Pepper. Place slices on the grill in an even layer until charred. Flip and grill until charred on the other side. Remove from grill and rub each piece of grilled Bread with a little raw Garlic. Set aside.
• After all of the Clams have opened, turn the heat back down to medium-high and add the Tomatoes, Parsley and Butter, swirling it around until it melts. Finish with a drizzle of Extra-Virgin Olive Oil. Pour onto a platter and serve with the grilled Bread.