1 TB. olive oil
2 TB. linguica, diced (there is no substitutue for this spicy Portugese sausage)
1 TB. garlic, sliced
1 TB. jalapeno peppers, minced
1 lb. steamer clams, cleaned by soaking for one hour in a pot of water to which a handful of cornmeal has been added, then drained and "bearded"
1 cup dry white wine
one loaf French bread

Heat olive oil in a heavy saute pan.

Sear the linguica, then add the garlic and jalapenos and saute vegetables until soft.

Add the steamers (in their shells) and the wine.

Cover pan tightly and steam until clams open, approx. 6-8 minutes.

Meanwhile, slice the French bread and grill or broil to toast.

Serve steamers hot with bread alongside for dipping.

Serves 2.