This hails from the Portuguese influences in Rhode Island, where they use local Littleneck clams or Washington Manila clams, you may use any clams or fresh mussels & etc.
Whatever is seasonal and fresh/live to your market/area.
I also had something similar on the Algarve in 1987.
Also any strong flavored local sausage works including Italian Hot, or the great spicy and garlicy French Merguez Lamb sausage.
for 4-6 servings you will need:
1 cup onion chopped fine
6 cloves garlic smashed and minced
2tbsp good olive oil
1 1/2 pounds tomatoes, seared under a broiler or open flame, and coarsely chopped
2 cups red (waxy) potatoes cut into 1/2 inch dice, lightly boiled and drained
1 pound good quality garlic/spicy sausage,cut into 1/2 inch slices
2 cups fish stock ( plus 2 bottles clam stock-optional)
20 LIVE small clams/mussels ..2 pints+
1 bunch cilantro minced
3 lemons 1/2'd
2 tbsp chopped chipotle peppers in adobe sauce( optional)
Saute the onions, garlic & tomatoes in 1 tbsp oil for about 10 mins, add the fish stock and clam juice and cook for 20 mins.
Meanwhile, in a skillet saute the sausage, in the remaining oil and slowly simmer for about 20 mins until fully cooked and the fat has rendered out.
Carefully remove the cooked sausage from the skillet and add to the fish stock.
Return to boil, add potatoes, chipotle peppers and clams, and continue to cook tightly lidded until the clams open.
Remove any scum from the surface of the soup and
Top with chopped cilantro, test seasonings and serve.
Offer halved lemons on a plate.
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