I went clamming and got my basket full - we had an impromptu party and I fed twelve people with this recipe (and still sent some home with our guest).  A few people did not eat clams, or want anything to do with eating clams, until the tried this soup.  Now, every time I see them they want to know if I have been clamming and when they can come over for more of my "Uncle Chucks Clam Soup".

 Ingredients

 140 (Approx) Mixed Little necks and cherrystone clams - wash

 shells and remove all mud and sand

 1 Lb Hot Italian Sausage

 1 Lb Sweet Sausage

 2 Large Sweet Onions - Diced

 1 Bulb Garlic - Diced

 2 - 28 Oz Cans Stewed Tomatoes

 1 - 6 Oz Can Tomato Paste

 4 Cups Good Red Wine - I use a Pinot Noir

 1 Large Bunch Fresh Basil - sliced in medium strips

 Fresh Herbs - Oregano - thyme - rosemary - mint - basil

 Anything fresh from the garden

 5 Tbs. Olive oil

 2 Tbs. Dried Oregano

 3 Tbs. Multi colored pepper

 1Lb Parmesan Cheese - freshly grated

 2 or 3 - Fresh loafs of your favorite bread

 Boil sausage in water for 6 minutes - remove, cool and slice into

 1" pieces.  Over medium heat sauté 3 Tbs. Olive oil, Onion and

 Garlic for 3 minutes add sausage and brown for 3 more

 minutes.

 Add balance of olive oil, sausage, onion and garlic to very large 

 24 quart stock pot, add tomatoes, paste, wine and fresh herbs 

 dried oregano, pepper, and cook covered over medium heat.  

 5 Minutes after it starts boiling add clams, increase heat slightly,

 stir ingredients over clams and cover.   When clams are done

 opening add fresh basil, stir for 1 minute and serve.  Top each 

 bowl with fresh parmesan cheese - serve with plenty of fresh

 bread.