Clam and Sausage Stew

We have razor clams in the freezer, but steamer clams, mussels, or shrimp would be good too
Serve with lots of crusty bread for the broth

1 Tbs olive oil
1/2 onion, chopped
1 pound Italian sausage (or chorizo)-we use chicken instead of pork
5 garlic cloves, minced
1 cup white wine
Juice from 1 lemon and grated zest
1 Tbs smoked paprika
1 can of chopped fire roasted tomatoes (don't drain)
1/2 pound chopped razor clams or small shrimp(or 2 pounds cleaned clams or mussels in shells)
1/2 cup chopped parsley and cilantro

Sauté onion and sausage in olive oil in a large stock pot. Once browned/sausage cooked, add garlic and sauté 1 minute
Deglaze pan with wine and lemon juice and scrape up any browned bits off bottom of pan
Add zest, paprika, and tomatoes and cook until boiling
Add seafood to pan, place lid on tightly and simmer 2-5 minutes until seafood cooked/shells opened
Serve in large bowls, topped with parsley & cilantro and with bread for dipping in broth